Last week I was running low on monies and had a whack of beans in the pantry it was time for chili.
Inspired by Smitten Kitchen's recipe I made some delicious beanerific chili which Dave and I both enjoyed quite a bit. Our digestive systems had very strong feelings about it later, but that's the chance you take with Mexican cuisine.
This recipe can be adapted to whatever you want. Add corn, add more veggies, leave out some beans, add new ones, add meat, add tofu, cilantro + sour cream for the end, etc. This is very very open to interpretation, so go for it.
Jen’s Three-Bean Chili
1 tablespoon vegetable oil
1 humongous onion, diced
2 carrots, chopped
2 ribs celery, chopped
4 white mushrooms, sliced
1 15-ounce can of white kidney beans, drained and rinsed
1 15-ounce can of black beans, drained and rinsed
1 15-ounce can of red kidney beans, drained and rinsed
1 28-ounce plus one 15-ounce can diced tomatoes
1 cup water or stock
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1 tablespoon unsweetened cocoa
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
Sliced green onions, for garnish
Heat vegetable oil in a large pot, adding diced onion, and sautéing until browned. Add carrots, celery and mushrooms and heat through. Add beans, tomatoes, water or stock and spices, including cocoa, all at once, letting mixture simmer for about 30 minutes, stirring occasionally. Adjust seasonings to taste.
Top with lovely cheese (like pepper cheddar from Mount Pleasant Cheese) and serve. Obviously this is great for lunches and freezing.
While I'm plugging Cambie Village small businesses, I have to mention Kreation bakery in between 17th and 18th on Cambie. Check out these cupcakes! Moist chocolate cake and the icing is raspberry with REAL raspberries in it!! SO delicious. If you're ever in the neighbourhood make sure you check this place out - They have way more than just cupcakes too, check their site out.