Three Bean Chili and a Chili Blog HopPosted on Jan 4, 2013 | 12 comments
Is there anything more comforting on a cold day than a steaming hot bowl of chili? I usually go straight for my turkey chili recipe, but I was developing a healthy recipe in a jar recipe for the Jewish Daily Forward (check out the article and recipe here) and came up with this hearty, vegetarian three bean chili recipe. It is super flavorful and everything I could want out of a chili, plus it’s perfect for meatless Mondays. Plus you can turn it into a wonderful winter gift by layering the dry ingredients in a jar (check out the article for instructions)!
This recipe calls for soaking the beans ahead of time, which often yields better results than canned beans (plus is more budget-friendly!) but feel free to substitute your favorite combination of canned beans and cut the cooking time significantly. Besides the bit of planning that soaking the beans requires (ok, and the cooking time), this recipe couldn’t be easier and it’s so filling that even the meat-eaters won’t complain.
- 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).
If the blog hop isn’t showing up (I’ve been having code issues lately) then click HERE to view the collection and link up!