Title: Three Bean Chili
Categories: Chili
Yield: 4 Servings
1 c Mixed black; kidney, & pinto
- beans; soaked overnight
2 tb Oil
1 Onion
2 cl Garlic
2 Carrots
2 Celery ribs
1 1/2 ts Salt
1 ts Ground cumin
2 tb Ground paprika
1 ts Oregano
1/2 ts Chili powder
14 1/2 oz Can diced tomatoes
Drain beans. Put in a pot with fresh water to cover by 4". Bring to
a boil for 10 minutes. Remove any surface foam and reduce heat to a
simmer, partially covered for one hour or until cooked through but
still firm.
Dice onion, carrots, and celery. Mince garlic. Heat oil in a large
pot over medium heat. Add onion to saute for 7 minutes. Add garlic,
salt, and spice mix. Lower the heat and cook for another 5 minutes.
Add tomatoes and simmer for 15 minutes before stirring everything
into the cooked beans.
Continue cooking until the beans are soft, another 20 to
30 minutes, making sure the water level stays at least 1" above the
beans. Taste and season. I liked to add a dash of red wine vinegar
to balance the flavors (*). Ladle into bowls and garnish with sour
cream, avocado, cilantro, or crumbled cornbread muffins.
* Note: I substituted the juice of an orange and a lemon for the
red wine vinegar.
