3 Bean Chili

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Our original plan was to make a chili that we could throw into nachos for our 2-person Super Bowl Party (Oh, Pats).  We looked up recipes and then remembered that we had a chili recipe from the CQ hanging on our fridge.  The recipe below — more delicious than we could have imagined — is a combo of the two recipes, and didn’t initially come out as the type of chili for using on top of nachos.  That said, if you are looking for a hearty and healthy winter meal, then give this one a shot (and if you really want them on nachos, like we did, you can also cook them down for another hour or so and that does the trick — we know because we did that with half of our recipe).

 

3-Bean Chili

(Serves 6)

 

28 oz can diced tomatoes

15 oz can of Great Northern Beans

15 oz can of pinto beans

15 oz can of black beans

2 cups of veggie broth

1 small onion

4 cloves of garlic

2 jalapenos

¼ cup chili powder

1 tbsp cumin

2 tsp oregano

½ tsp salt

 

Chop the onion into ¼ inch cubes.  Then dice the jalapenos, but remove the seeds first.

Heat 1 tbsp of butter and 1 tbsp of olive oil in a large dutch oven over low heat.  Toss the onions and jalapenos in once the butter is melted.  Let them soften.  Then add the chili powder, cumin, oregano and salt.

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chili powder:

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cumin:

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oregano:

Photo lost when the old site was hacked. Newer posts will have photos.

and salt:

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The easy part is over.  The hard part is to come — waiting.

Cover and cook over low heat for 1 hour.  Then uncover and let it simmer very gently for 2 hours.

Serve piping hot with or without a victory dance.  It’s ok Patriots.  There’s always next year.