Ingredients
6 slices thick bacon, cut into 1/2-inch pieces
4 cloves organic garlic, finely chopped
2 medium organic yellow onions, finely chopped
3 tbs chili powder
1 tsp ground cumin
1 tbs ancho chili powder
1 tbs guajillo chile powder
2 tsp dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound ground pork
1 (15-ounce) can organic pinto beans, drained and rinsed
1 (15-ounce) can organic garbanzo beans, drained and rinsed
1 (15-ounce) can organic black eyed peas, drained and rinsed
1 (24-ounce) can diced tomatoes, with juice
2 cups vegetable broth

Garnishes: Lime wedges, sour cream, Shredded Cheddar, Sliced scallions

Directions
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, and spices. Cook until the vegetables are tender and seasonings are aromatic. Add the pork and break it up with a wooden spoon until browned. Stir in the vegetable broth, diced tomatoes and beans.  Turn the heat down to low and simmer for an hour. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.