Versatile Three Bean Chili
This is the ultimate cupboard dinner. You can use any kind of beans you have on the shelf or leftover from other meals. Elena’s Mexican Pot Beans work wonders here and add extra flavor from the cumin and sofrito in them. The recipe calls for pinto, black and kidney beans but I have used lentils and garbanzo beans both with great results. Add any veg you have in your fridge. Chopped carrots, zucchini and corn all go great in this.
Three Bean Chili
Prep
Cook
Total
This recipe is very versatile and forgiving. Use any beans you have available and keep tasting the seasonings until you get it just right. The measurements here are very lax. Add lots of beans and more tomato sauce to feed a lot, add less to feed less. I make a huge batch and freeze some. I also mix a few types of Chili Powder for more depth of flavor. You can also add extra veg like carrots and zucchini and Corn.
Ingredients
- 2 Onions, chopped
- 2 Peppers, any color, chopped
- 4 cloves Garlic, chopped
- a few stalks Celery (optional), chopped
- 2-4 Tablespoons Chili Powder (I like Penzy's Chili 9000)
- 1 tsp Smoked Paprika
- 1-2 Tablespoons Ground Cumin
- 2 tsp Ground Coriander
- 2-3 tsp Mexican or Taco Seasoning (Penzy's Arizona Dreaming is amazing)
- 1 can roasted Green Chilies
- 1 Jalapeno or other pepper if you like it spicy
- 3 cups chopped Tomatoes, fresh or in a box-not canned...those things will kill you
- 1/2 cup Sun Dried Tomatoes-dry-not in oil...although those work if necessary
- 3-4 cups Tomato Sauce
- 4-6 cups Beans (Pinto, Black & Kidney) either cooked in the pressure cooker or canned,rinsed well
- 1 Tablespoon Cilantro, chopped
- Sea Salt and Pepper
- Toppings: Avocado, Cheese, Cilantro, Salsa, Jalapeños, Green Onions
Instructions
- Saute the Veg in a splash of Olive Oil until soft
- Add the Green Chilies and Spices and sauté 5 minutes or so over low heat
- Add all the Tomatoes and cook until bubbling and fresh Tomatoes are soft
- Add the Tomato Sauce and bring to a simmer
- Gently stir in the Beans and bring to a simmer
- Cook slowly as long as you have for time 45min to an hour is great to meld flavors
- Stir in Cilantro and season with Sea Salt and Pepper
- Serve with Toppings and Tortilla Chips
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