Three Bean Chili

Posted by chuckwagon

March 15, 2008

We all know that beans are good for us. What with all their dietary fiber, protein, vitamins and minerals. Pretty close to the perfect food, I’d say.

How about a triple header today? This Texas style chili uses not one but three types of canned beans. Make this along with some corn bread and you’ll be the hit of the party…

2 cloves of garlic - minced
1 tablespoon of oil
1 28oz can of southwest style tomatoes
1 cup of water
1 6oz can of tomato paste
1 tablespoon of chili powder
1 tablespoon of Dijon mustard
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon cumin
½ teaspoon of black pepper
1 15.5oz can of kidney beans - drained
1 15.5oz can of great northern beans - drained
1 15.5oz can of garbanzo beans - drained
1 cup of chopped carrots
1 cup of whole kernel corn
1 cup of chopped zucchini
3-4 dashes of hot pepper sauce
1 cup of grated cheese (I use cheddar)
2-3 whole fresh chili - optional

In a Dutch oven, cook the garlic for about 30 seconds. Stir in the tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper.

Now add the beans and bring to a boil. Turn the heat down and let simmer for about 15 minutes.

Stir in the carrots, corn, zucchini and simmer for another 30 minutes. Add the hot sauce. Mix well.

Spoon into bowls… top with cheese and green chili. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

Uncategorized