I love Susie’s practicality. She eats a can of beans right out of the pan she warmed them in. But she deserves better. This dish pays homage to the original recipe (open can, eat) but introduces some variety in the beans and some interest in the flavors. The ingredient list is long, but you’ve probably got everything except the bell peppers on hand already.
I use Better Than Bouillon and water here instead of chicken stock to keep this simpler, more Susie-ish. I use so much chicken stock at home, I find it’s easier to keep a small jar of Better Than Bouillon in the fridge than jars and jars of chick stock.
7 ounces (200 g) bacon 1 (16-oz) can black beans, rinsed 1 (16-oz) can garbanzos, rinsed 1 (16-oz) can cannellini beans, rinsed 3 cups (750 ml or 750 g) water 1 tablespoon Better Than Bouillon, chicken flavor 1 teaspoon (1.5 g) cumin 2 teaspoons (3 g) chili powder 2 teaspoons (3 g) smoked paprika 1 teaspoon (1.5 g) cayenne, optional if you want a kick 1 teaspoon (1.5 g) dried oregano 1 1⁄2 cups (200 g) red bell pepper, 1⁄4-inch dice 1 1⁄2 cups (200 g) green bell pepper, 1⁄4-inch dice crème fraîche, optional Cheddar cheese, optional Fritos, optional Green onion, optional, sliced
Cook the bacon. Place bacon slices on a cooling rack placed on an aluminum foil–lined baking sheet. Put into a cold oven. Set to 400 ̊F and cook until crispy, 20 to 25 minutes.
Add all ingredients except the bell pepper and bacon to a large pot and cook over medium heat until simmering. Reduce heat to low and cook until liquid reduces to the texture of chili, about an hour. Add the diced bell pepper at the end and stir to combine.
Divide among serving bowls and top with crème fraîche, grated cheddar cheese, Fritos, and/or sliced green onion. Or eat them straight out of the pan, like Susie does.