A medley of black, pinto and red kidney beans are wickedly flavored with zesty Bloody Mary mix in this spicy, satisfying chili. Cumin, chili powder and cayenne pepper provide a depth of flavor to the heat, while fresh cilantro finishes the dish on a crunchy, herbal note. This recipe comes to us from Vicki of Funny Spoon.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 bell peppers, diced
- 1 tablespoon garlic, minced
- 2 28 ounce cans whole tomatoes
- 1-2 cups Bloody Mary mix
- 2 15 ounce cans pinto beans
- 2 15 ounce cans black beans
- 2 15 ounce cans red kidney beans
- 1 teaspoon cumin
- 2 tablespoons chili powder
- 2 teaspoon cayenne pepper
- 1 bunch cilantro, chopped and divided
Place the olive oil in a large pot over medium-high heat. Add the diced bell pepper and onion to the pot and sauté 3-5 minutes, or until translucent. Add the garlic and sauté 1 minute more, or until the garlic begins to become fragrant.
Add the tomatoes and their juices to the pot, crushing the tomatoes with your hands as you add them. Add the pinto, black and kidney beans to the pot and stir. Pour in 1 cup of the Bloody Mary mix. Taste for seasoning and add more Bloody Mary mix if you prefer a spicier chili. Stir to mix well.
Season with the cumin, chili powder and cayenne pepper. Add half the cilantro, stir and cook for 20-30 minutes, or until the flavors meld to preference.
Divide into 8 servings, top with the remaining chopped cilantro and enjoy!