Chili in a Lettuce Wrap

This is my go to meal! It is amazing! The crunch from the lettuce the beans and just the chili alone is so hardy and delicious. 

Ingredients

1 cup diced yellow onion

3 cloves garlic, minced

1 1/2 tablespoons chili powder, preferably Mexican style

2 teaspoons salt

1 1/2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1/8 teaspoon ground coriander

1/8 teaspoon ground cinnamon

2 bay leaves

1 (28-ounce) can diced tomatoes

3 cups vegetable stock or beef, or chicken

1 1/2 cups great northern beans

1 1/2 cups cooked and drained pinto beans

1 1/2 cups cooked and drained kidney beans

3 cups cooked and drained black beans

1 can corn

1 head of lettuce- peel off the big leaves to use

Sour cream and chopped green onions, for garnishing, optional!

Directions

In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.