This recipe makes a thick, hearty chili. I liked it with tortilla chips or cornbread. If you don’t like it so thick, try adding some water (or a bottle of beer!).
Ingredients
- 1 tablespoon olive oil
- 1 onion – diced (I used sweet yellow)
- 2 cloves of garlic – diced
- 2 cans diced tomatoes with juice (about 30oz)
- 1 can corn (15oz)
- 1 can black beans (15oz)
- 1 can pinto beans (15oz)
- 1 can garbanzo beans (15oz)
- 1 teaspoon cumin
- 1-3 teaspoon chili powder (to taste)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon oregano
Procedure
- heat olive oil in large pot on high
- add onion and garlic and cook until golden
- add tomatoes and cook for a few minutes
- add spices (cumin, chili powder, pepper, oregano)
- add corn and beans
- bring to a boil and them simmer for 20-30 minutes
Makes about 10 cups.
I love 3-bean chili. Is this spicy? I'll try this at some point, but I'd have to add a small jalapeno to slow cook with it.
ReplyDeleteSharon: I used real chili powder (bright red indian kind), so it has some serious kick. My wife had to eat hers with rice.
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