Today, I Want To Share With You My Recipe For Three Bean Chili.
- Chickpeas Black Beans
- Red Kidney Beans
- Some Sweet Corn
- Some Carrots
- Poblano Peppers
- Red Bell Peppers
- Diced Tomatoes
- Tomato Paste
- Chilli Powder
- Some Brown Sugar
- Little Bit Of Beer
- Little Bit Of Olive Oil
- Little Fresh Cilantro
- Little Bit Of Salsa
1I’ve got a combination of chickpeas black beans and red kidney beans those are the beans. I like but you can use any kind you like and I also have some sweet corn in here. I’ve got some carrots, onions these are poblano peppers.I also have red bell peppers. I’ve diced this is a can of chopped or diced tomatoes and this particular one has peppers and a regular in there as well. I’ve got garlic, tomato paste an array of spices.such as chili powder, cumin, paprika, garlic, onion, oregano and some brown sugar. you’re also going to need a little bit of beer or wine or you can completely leave it out if you want to and I’ve got some veggie broth you’re also going to need salt and pepper and a little bit of olive oil.
2let’s get started like. I said this recipe will feed a little army because it makes so, much chili but it’s a really great thing to make in a big batch and it feeds a lot of people for not a lot of money because being especially dry beans and you cook yourself are really inexpensive so in my pan. I’ve got a little bit of olive oil preheating not extra virgin something light. you can use a veggie oil if, you want to anything it’s not too strong because otherwise it’s going to overpower everything.I’m going to add my peppers my onions and my carrots now. I like a lot of peppers in this chili so, I’m using two old bell peppers red and two green poblanos. which give you a little bit of mild heat. which I love here and then. I like to add in there one large carrot or small carrots because it adds a little bit of sweetness.
3which it’s great contrast to the poblanos and to the chili powder so I love that but if you’re not a fan of a carrot in your chili which I totally understand then you can leave it out completely what I want to do really quickly before I like this cook is I want to hit it with a little bit of salt just and I can season every layer of my dish and turn or to a black pepper and I’m just going to cook these over medium heat for about 7 to 10 minutes or until they start to cook down a bit these look great you don’t want them to get too soft now because remember it is gonna cook down for a while so everything is going to get like soft and cook so well so you’re just looking to get some color on them and soften them slightly I added my garlic I’m gonna give that just 30 seconds or so just to get rid of that sort of raw garlic flavor all that you see all this right here this is all flavor.
4when we add the beer or the wine.whatever you choose to use it is going to list all of that flavor and it’s gonna be fantastic look at this so, it’s going to add an extra layer of flavor and it’s also going to help release all those bits that are stuck at the bottom of the pot and it’s only it’s not that much and you can leave it out if, you want to but. I like extra flavor oh it’s like. what do you got against it you know now at this point you just kind of add everything at the same time really. I’m going to add my spices and my tomato paste it looks like a lot to me the case it’s about 1/4 cup maybe a tablespoon or so, more take out just trying to finish the last of the container. I want this to be really really rich. I’m gonna just give that a stir.
5I’m now going to add pretty much everything else. I mean it’s really simple straightforward it’s gonna cook for a long time not that long about an hour and a half all those flavors are gonna mingle it’s gonna be phenomenal got my tomatoes they’ve got my stock probably got more stock in just a bit all right. I’m gonna just give everything a really good stir. I’m going to put the lid on this baby.I’m going to let it simmer for about an hour and a half on medium low. I will show you what it looks like. when it is done this baby simmered for an hour and a half. I just turned this off a few minutes ago. I did season it with a little bit more salt, pepper and like. I always say. when you’re using stock make sure you taste it before giving it a final seasoning because you never know there’s sort of saltiness of your stock that just act like.
you’re using so it’s always a good idea to taste it first because you might over salt it and once you over salted there’s really no going back. I’m going to give this a taste. you can serve this over rice. you can serve this over you know anything that. you want personally no, I like it just as is a nice little cornbread muffin on the side wouldn’t hurt but because it’s so, hearty. I don’t find a need for anything else it smells phenomenal a little fresh cilantro make yourself like a little chili bar sore mint if, you will a little bit of sour cream, some shredded cheese,little bit of salsa,little cilantro,little lime perfect but mmm weight on its own but adorned with all those toppings. we really sort of send it off to another level this is so, good it’s so hard it’s got all the right notes if, you love chili this is a really good one.