Warming 3 Bean Vegetable Chili
As these last few weeks of cold weather linger, here’s an easy, satisfying chili to keep you warm. This is a great dish to make for a crowd and it freezes well, too. Add your favorite chili accompaniments and perhaps some Jalapeño Cornbread and enjoy! Your little Sous Chef can help mix the ingredients and top his or her own chili with preferred toppings.
Ingredients & Method (serves 8)
- 1 large yellow onion, chopped
- ½ jalapeño pepper, finely chopped
- 2 carrots, peeled and chopped
- Around 1 cup corn kernels, thawed if using frozen
- 1-2 28-ounce cans chopped tomatoes
- 1 15-ounce can cannellini or white beans, rinsed and drained
- 2 15-ounce cans black beans, rinsed and drained
- 1 15-ounce can garbanzo beans (aka chickpeas), rinsed and drained
- Garlic cloves, smashed and peeled, to taste
- 3-4 tablespoons olive oil
- Salt, pepper, cayenne pepper, chili powder and red pepper flakes, to taste
- Your favorite chili toppers
In a large, lidded saucepan, heat olive oil over medium heat. Add red pepper flakes and cook for 15 seconds. Add the onions, some salt and stir. Cook for 3 minutes and add the garlic and jalapeño pepper.
Stir and cook 1-2 minutes. Add the carrots, a pinch of salt and stir.
Cover and let the vegetables cook for around 5 minutes.
Add the beans and some more salt and mix together well. Cook for 1-2 minutes.
Add in the tomatoes, mix thoroughly and bring the chili to a low boil. Cook for 10 minutes.
Add in spices, stir, cover and simmer over low heat for at least 20 minutes and up to 1 hour. The chili will be yummy after 20 minutes, but if you have the time, you can leave it for up to an hour so the flavors have more time to meld. Add the corn and simmer for another few minutes just to heat the corn through.
Turn off the heat, stir, taste and adjust seasoning as needed.
Top with your favorite accompaniments.