115-ounce can diced tomatoes(I use fire roasted tomatoes, so if your market has it then use it)
115-ounce can black beans, drained and rinsed
115-ounce can kidney beans, drained and rinsed
115-ounce can pinto beans, drained and rinsed(rinse separately, this will be added in the last 10 minutes of cooking)
2tablespoonsgreen chilis(in a 4oz can)
1/2teaspoongarlic salt(add more to taste)
1/4teaspoonchili powder(add more for a spicier chili)
FOR THE TOP
plain Greek yogurt, or sour cream
chopped parsley (as garnish)
Open the canned ingredients, and set aside. Rinse the black beans, and kidney beans together through a strainer. Rinse the pinto beans separately, as they will get too soft if you cook them the same amount of time.
In a large saucepan over medium heat add the diced onion, and saute for about 5 minutes. Then add the minced garlic for another 2-3 minutes.
Pour the tomato sauce, diced tomatoes, black beans, kidney beans, frozen corn, water, and diced green chili's into the pot.
Next, add the garlic salt, cumin, chili powder, chipotle, and black pepper.
Slowly stir all the ingredients together until well mixed, cover, and reduce the heat to low. Simmer for 20 minutes, stirring occasionally. Then add the pinto beans, and simmer an additional 10 minutes
Remove from heat, and serve in bowls topped with shredded cheese, plain Greek yogurt, or sour cream.
If the mixture becomes too thick, add 1/2 cup water at a time as needed.