Veggie Chili – Pisqueya

Ingredients

• 1 tbsp. Pisqueya Sazón
• ½ tbsp. Pisqueya Adobo
• 2 tsp chili powder
• 1 small onion, chopped
• 1 ½ cup chopped bell pepper, any color
• 5 large garlic cloves, shredded
• 3 tbsp tomato paste
• 1 (28 oz) can diced tomatoes plus its juices
• 2 tbsp brown sugar, tightly packed
• 1 (15 oz) can pink beans, rinsed and drained
• 1 (15 oz) can red kidney beans, rinsed and drained
• 3 cups of water
• 1 tsp Pisqueya Oregano Salt, or to taste
• Extra virgin olive oil, for sauteing
• Toppings: avocado slices, jalapeño slices, fresh cilantro, lime wedges, Pisqueya Smoky Hot sauce