If you are looking for a quick weeknight chili that will only get better as it does time in the refrigerator, then this should fit the bill. As always, it can be completely customized to your likes or ingredients on hand. If you make a pot, then please feel free to share!
1 medium to large onion, peeled & chopped
2 bell peppers, seeded & chopped
several cloves of garlic, peeled & minced
2 t chipotle chili powder
1 t cumin
1 t paprika
1/2 t dried thyme
salt & pepper
1 28-oz can fire roasted tomatoes, no salt added preferably
1 15-oz can each dark red kidney & Great Northern beans
2 c low sodium chicken broth
Warm oil and sauté onion and peppers until soft. Add spices and garlic. After fragrant, 30 seconds, add remaining ingredients. Simmer covered for at least 30 minutes. Suggested toppings: avocado, spicy gouda, tortilla chips, and plain Greek yogurt. We split a gf corn-based English muffin, which paired perfectly. Enjoy!