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Three-Bean-Chili
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Three Bean Chili
for everyone.
serves 6 to 8

This is so simple and quick to make. Using canned beans makes it fast and decent. Using dried beans to start will be better but take a day to cook.

Using a jar of salsa instead of crushed tomatoes, adds a shortcut to flavor, but not necessary. Chili is one the great dishes where if you stay within the "lines" it will always be tasty. Stray to far and it might get to hot or not flavorful at all.

This started as a flavorful vegetarian chile with the option of adding ground beef if you feel inclined.

ingredients:
Olive oil to coat the bottom of the pan

1 onion chopped

2 red bell peppers loosely chopped

6 garlic cloves (or garlic powder)

2 teaspoons dried oregano

2 teaspoons ground cumin

1 jar Corn Salsa

2 cups vegetable stock

1 chipotle chili in adobo sauce seeds removed and diced

1 teaspoon adobo sauce from the can

1 15 ounce can each of black, kidney and pinto. (3 cans total)



equipment:
Heavy Pot like Lodge Cast Iron, Le Creuset

wooden spoon



instructions:

#1: Turn heat to high on stove with pot add olive oil

#2: add onions, bell peppers, garlic - stir and turn heat down to medium high. Cook abut 10 minutes stirring occasionally until onions turn and soften.

#3: sprinkle Oregano, Cumin, and stir in.

#4: add corn salsa and stir in,

#5: wash beans off and add to pot. stir in bring up to low boil and reduce heat to simmer and cover.

#6: With dried beans simmer for 4 hours or until soft.

#7: With Canned beans it is ready to eat in 15 minutes or better in about 2 hours.

#8: if you want to add ground beef you can fry in a separate pan and add and stir in with the spices or when you add the beans.

#9: Serve in bowls and season with salt and pepper to taste. top with corn bread, italian bread, and or sour cream.

#10: top with corn bread, italian bread, and sour cream.

$1.00 $0.00
SKU:
Three-Bean-Chili
AVAILABILITY:
This is available
QUANTITY: