Wednesday, January 7, 2015

Three Bean Chili

This recipe was kinda made up on the fly.  I couldn't get the recipe I was supposed to use to pull up so I just winged it and it actually turned out really well. I loved that it made a huge pot and we were able to freeze two bags for later! Freezer meals = win in my book!

4 tbsp olive oil
1 red pepper (diced)
1/2 cup carrots (sliced)
1 large onion (diced)
1/2 cup celery (diced)
1 to 2 jalapenos (finely diced)
3 cloves garlic (minced)
1 1/2 tsp oregano
2 tsp cumin
3 tsp chili powder
1/2 tsp black pepper
1 cup vegetable broth
2 28oz cans crushed tomatoes
3 cans black beans (partially drained)
2 cans pinto beans (partially drained)
2 cans kidney beans (partially drained)
3 cups frozen corn
1 tbsp unsweetened coco powder
shredded cheese
sour cream

Heat olive oil in a large stock pot and saute carrots, onion and celery for 5 minutes. Add the garlic and jalapeno and saute for 3 more minutes.  Stir in the oregano, cumin, chili power and black pepper and cook for 3 minutes. Stir in vegetable broth and crushed tomatoes and bring to a simmer.  Add the coco powder, black beans, pinto beans and kidney beans bring to a boil then reduce to a simmer and cook for 1 hour.  Stir in the corn and cook for 15 minutes. Serve.

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