Three Bean Chili and a Chili Blog HopPosted on Jan 4, 2013 | 14 comments
Three Bean Chili
This vegan, gluten free three bean chili is the perfect comfort for a cold winter's day. Make it ahead for the best flavors.
Author: Katherine Martinelli
Recipe Type: Entree
Yield: 4 to 6
- 1 cup dried red kidney beans
- 1 cup dried cannellini/white beans
- 1 cup dried black beans
- ½ ounce mixed dried peppers (about 5 medium-sized dried peppers; a mix of hot and mild is ideal)
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- Put all the beans into a large bowl and cover with cold water. Soak overnight.
- When ready to start, drain the beans and set aside.
- Add the dried chili peppers to a small saucepot over medium heat and cover with water. Simmer until the chilies are tender, 10 to 15 minutes. Using a slotted spoon, transfer the chilies to a food processor along with ¼ cup of the cooking liquid. Blend until smooth and set aside.
- Heat oil in a large pot over medium heat and cook the onions and garlic until softened.
- Add the cumin, oregano, garlic powder, cinnamon, and salt and cook, stirring, for 30 seconds. Add the pureed chilies, crushed tomatoes, vegetable broth and drained, soaked beans and stir to combine.
- Cover and simmer over medium-low heat, stirring occasionally, for 2 to 3 hours, until the beans are tender. Season with salt and pepper and eat immediately or, even better, refrigerate and enjoy the next day (the flavors will only get better).
Gluten Free, Parve, Vegan, and Vegetarian