Vegetarian Three-Bean Chili

epicurious.com

karinne

I am a vegan. Obsessed with great vegan recipes, writing, gardening, walking on a sunny day, and my precious family.

2 tablespoons vegetable oil, plus more for frying (about 2 cups)

¾ cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)

1 ½ teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

½ teaspoon garlic powder

1 (15-ounce) can black beans, rinsed, drained

1 (15-ounce) can pinto beans, rinsed, drained

1 (15-ounce) can red kidney beans, rinsed, drained

1 (15-ounce) can puréed tomatoes or tomato sauce

3 cups low-sodium vegetable broth

¾ teaspoon kosher salt, plus more

¼ teaspoon (or more) freshly ground black pepper

2 (5 to 6") corn tortillas, sliced into ¼"-wide strips

Sliced pickled jalapeños (for serving; optional)

subheading: Special Equipment:

A deep-fry thermometer

Directions at epicurious.com

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