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Three Bean Chili

July 11, 2014 by admin

We love a good bowl of chili.  It’s great in the summer.  Despite how hot it may be outside, a steaming bowl of chili always hits the spot.  And in the depths of winter, it will warm you to your core.   Our chili recipe goes together pretty quickly.  But as with most good chilis, it benefits greatly from being allowed to sit and simmer on the IMG_6659stove for a long time.

Tip: This chili includes many ingredients you might grow in your garden or acquire at farmer’s market!

If you can prepare the whole meal the night before you plan to eat it, and let it simmer for a long while in the background.

Ingredients:

  • 1/2 Cup each: Dried Black Beans, Chick Peas, Kidney Beans
  • 2 Bell Peppers, Diced  Try to get two different colors, if you can.  We like red and green.
  • 1 T Olive Oil
  • 1/2 T Fennel Seed
  • 1 T Coriander Seed
  • 1 T Cumin Seed
  • 1 t Mexican Oregano  (Italian Oregano will work, but the Mexican variety is available in most supermarkets…)
  • 1 T Chili Powder – More if you want to up the heat
  • 3 Tomatoes, chopped
  • 1/2 Cup Green Beans, Chopped
  • Water as needed
  • Salt and Pepper to taste

 

Process:

  • Boil the beans in three separate pans for about an hour.
  • Saute peppers in bottom of a large stock pot.
  • Grind seeds and Oregano and warm along with peppers.
  • Add tomatoes and heat through.
  • Add cooked beans and green beans.
  • Add enough water to make a slightly thin chili, the excess water will cook off during the simmer.
  • Add salt and black pepper to taste.
  • Simmer for as long as you can manage, preferably at least two hours.

 

Enjoy as is, or topped with cheddar cheese, sour cream or green onions.  Also tastes great eaten with tortilla chips or over brown rice!


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