Three Bean Chili
by Caren McSherry
Chili is one of those dishes that must be consistent every time you serve it. Bland, then too spicy, not enough cumin, too much chili makes for an unappetizing dish that should be welcomed every time you put it on the table. I use a great product from Texas, yes chili headquarters, called 6 gun chili. Love love love it. Here is your no meat chili with substance.
Ingredients:
- 2 tablespoons grapeseed or avocado oil
- 1 medium yellow onion, diced
- 2-3 garlic cloves, minced
- One 14 ounce can fire roasted tomatoes
- 1 bag “Six Gun Chili Mixin's”
- One 14 ounce can garbanzo beans, drained and rinsed
- One 14 ounce can black beans, drained and rinsed
- One 14 ounce can Cannellini or white navy beans, drained and rinsed
- 1 can kernel corn drained well
- 1 heaping cup button mushrooms quartered & fried with a bit of oil until brown
- 1/2 bunch cilantro, coarsely chopped
- 1 cup grated jack cheese
Method:
1. Heat the oil in a 3 quart pot, add the onions and garlic and saute until soft. Take care not to burn the garlic. Add the tomatoes and stir. Remove the 2 large brown pouches from the packet and dissolve in 1 cup of water. Pour this into the pot.
2. Add all of the drained beans to the pot, give it a good stir, then toss in the fried mushrooms and toasted corn. Take the small red pepper pouch from the packet and add the heat, go slow and do not add in all at once. Remember you can add more, you cannot take away.
3. The remaining white pouch is masa flour and is used for thickening. I do not use it but if you like a super thick chili, give it a go. Heat the chilli through, ladle into bowls, top with cilantro and grated jack cheese.
4. Other garnish options are sour cream, cubed avocado, crumbled tortilla chips for crunch.
Serves 8-10
Copyright (c) Caren McSherry
2. Add all of the drained beans to the pot, give it a good stir, then toss in the fried mushrooms and toasted corn. Take the small red pepper pouch from the packet and add the heat, go slow and do not add in all at once. Remember you can add more, you cannot take away.
3. The remaining white pouch is masa flour and is used for thickening. I do not use it but if you like a super thick chili, give it a go. Heat the chilli through, ladle into bowls, top with cilantro and grated jack cheese.
4. Other garnish options are sour cream, cubed avocado, crumbled tortilla chips for crunch.
Serves 8-10
Copyright (c) Caren McSherry
