When I do not feel like cooking, I have to admit that chili is one of my go-to meals. I make it so often that I was surprised to realize I did not have a chili recipe posted on my website. Well I have to remedy that!
Make this chili with a little more liquid, including the aqua faba and you have a spicy bean soup.
Add a little masa flour to thicken the chili and you can use it for a taco fillings.
Don’t you just love the versatility of chili?
Don’t e afraid of the list of ingredients? This is a quick chili made with ingredients from a can or jar. Yu can even cheat a little more and use canned Hatch chili’s instead of fresh peppers.
The list is long because of the spices. When you have a little time, make my Mexican Spice blend so you don’t have to measure it all out.
Three bean chili
Ingredients
- 1 Can Black beans
- 1 Can Pinto beans
- 1 Can Red kidney beans
- 1 18.3 Oz Jar Whole or crushed tomatoes I use Jovial Organic Tomatoes
- 2 Anaheim peppers Substitute jalapeño
- 2 Stalks Celery
- 1 Sweet onion
- 2 Tbsp Chopped garlic
- 2 Tbsp Cumin
- 2 Tbsp Ancho Chili powder
- 1 Tbsp Smoked Paprika
- 1 Tbsp Smoked Serrano Powder Substitute Chipotle Chili powder
- 1 Tsp Mexican Oregano
- 1 Tsp Marjoram flakes
- 1 Tsp Himalayan Salt
- 1 Tsp Coarse ground black pepper
- 2 Tbsp Organic masa flour
- 18 Oz Water or broth
Instructions
- Open the cans of beans and add them to a large stockpot, juice and all.
- Add the jar of tomatoes to the stock pot. Fill jar with water, swish around to get the remaining tomato puree and add the water to the stock pot.
- Wash the peppers, but them lengthwise and remove the seeds. Dice into a 1/2" dice.
- Peel the onion and rough chop into a 1/2" dice.
- De-string the celery and chop into 1/4" slices.
- Add the garlic, oregano, marjoram, cumin, salt and pepper, then half the amount of each chili powder listed. You can add the rest depending on your tolerance level.
- Bring the contents to a boil then reduce the heat to simmer.
- After 10 minutes, taste the chili and adjust your seasonings adding more of the chili powders and salt to your taste.
- Add masa flour and stir it in.
- Simmer for 5 more minutes or until the chili is hot and the vegetables are soft.
- Spoon into bowls. Top with avocado slices, tortilla chips, chopped onion, fresh cilantro, a wedge of lime, non-dairy yogurt or toppings of choice.
Notes
This is a Snap Pea Sheep recipe.
I seldom use canned foods but beans are something I will use from a can. I only buy tomatoes in glass because the acid levels leach chemicals in the food when tomatoes are canned.
The maso flour thickens the chili a bit. If you do not have the flour you may finely chop a few tortillas and add those.
Smoke serrano chili powder is not common in supermarkets. I found mine at Olive Nation. You can certainly use chipotle instead as both are smoked.
We like our chili hot and spicy. Anaheim and jalapeño peppers vary in heat, and spices vary in heat depending on the age. That's why I recommend adding half the heat to start and adjust from there. You may want to even add more heat. I would use the ancho and chipotle to adjust the heat level up.
I happen to like celery in my chili. It lends another layer of flavor.
You can also add corn, hominy *drained and washed" , or a handful of chopped cilantro.
