Monday, March 31, 2008

Four-Bean Chili

I used a couple different recipes to come up with this! I started out with a three-bean chili recipe from Cooking Light and then added some other things to it. It's a great one for cleaning out the pantry!
I realize "chili beans" are really just pinto beans but I still counted them as a fourth bean ;)
As far as I can tell, this is vegan/dairy-free if you leave off the sour cream and cheese.
I served this with cornbread muffins.

Serves 3 (it freezes well so plan on making the whole recipe even if you're just feeding 1!)

1 tsp. olive oil (superfood!)
1/2 cup onion, chopped (superfood!)
1/4 cup bell pepper, chopped
1 tsp. minced garlic (superfood!)
3/8 cup water
1 tbsp. tomato paste
1 tsp. chili powder
1 tsp. ground cumin
1/8 tsp. black pepper
1/4 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 jalapeno pepper, seeded and chopped (superfood!)
1/2 tsp. sugar
1 can (15 1/2 oz.) chili beans
1 can (15 1/2 oz.) black beans (superfood!)
1/2 can (15 1/2 oz.) kidney beans (superfood!)
1/2 can (15 1/2 oz.) cannelini beans (superfood!)
1/2 can (14 1/2 oz.) no-salt added diced tomatoes, undrained (superfood!)
1/2 can (14 1/2 oz.) reduced-sodium vegetable broth
1/2 tbsp. yellow cornmeal (I've decided to leave this out next time)
1/4 cup beer
Fat-free sour cream (optional garnish)
Sharp cheddar (optional garnish)
Additional chopped raw onions (optional garnish)

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, bell pepper, jalapeno, and garlic and saute about 3 minutes.

2. Stir in the water, tomato paste, chili powder, cumin, black pepper, paprika, cayenne pepper, basil, oregano, sugar, beans, vegetable broth, beer, an
d tomatoes. Bring this mixture to a boil. Reduce heat and simmer 20-30 minutes.

3. Stir in cornmeal; cook 2 minutes longer. Serve with optional toppings - cheese, sour cream, chopped onions.

This is based on two recipes - the Three-Bean Chili from the January/February 2008 issue of Cooking Light recipe and the Chili recipe I found on Annie's Eats (I need to get the new URL for her blog so I can link that appropriately).

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