INGREDIENTS
1 tablespoon vegetable oil
1 large yellow onion, diced
2 tablespoons chili powder
1 tablespoon ground cumin
2 bay leaves
1 (15-ounce/425-g) can kidney beans, drained and rinsed
1 (15-ounce/425-g) can pinto beans, drained and rinsed
1 (15-ounce/425-g) black beans, drained and rinsed
1 (15-ounce/425-g) can white beans, drained and rinsed
1 (28-ounce/794-g) can diced tomatoes with juices
2 (15-ounce/465-ml) cans tomato juice
2 tablespoons kosher salt, plus more to taste
for serving
chocolate chips
plain greek yoghurt
grated cheddar cheese
sliced scallions
fritos
lime wedges
cholula or another hot sauce
DIRECTIONS
Heat 1 tablespoon of the oil in a large Dutch oven or other heavy-bottomed large pot over medium heat until shimmering. Add the onion and cook for about 3 minutes, until translucent. Add the garlic and cook for 1 minute, or until fragrant. Transfer to a slow cooker. If you don't have a slow cooker, you can easily make this dish on your stovetop or in your oven.
Add the remaining ingredients to the slow cooker, stir well, cover, and cook on low for 2 hours.
Set out the chocolate chips and all other garnishes and let guests help themselves.
Note: For stovetop: Once all the ingredients are added to the Dutch oven, cook on low heat for about an hour, stirring occasionally to ensure nothing is sticking.
For oven: Preheat oven to 250℉. In an oven-safe post, cook the chili uncovered for 1 to 1 1/2 hours, stirring occasionally to ensure nothing is sticking.
