Three bean chili

This is one those recipes that is so easy to make, but really tastes fantastic!!  It's even better the second day.

Here is the recipe.


Olive oil 2 tbsp

One onion diced

2 cloves of garlic, minced

Chili powder 1 tbsp

Dried oregano 1 tsp  (I omitted this, I don't like oregano)

Ground cumin 1 tbsp

salt 1/4 tsp

28 oz can, diced tomatoes

14 1/2 oz can pinto beans

14 1/2 oz can white beans

14 1/2 oz can black beans

2 tsp rice vinegar

1/4 cup chopped cilantro

Pureed chipotle chiles in adobo 2 tsp or to taste

Heat oil in large pot over medium-high heat.  Add onion and garlic and saute, stirring frequently, until onion softens, about 5 minutes.  Stir in chili powder, oregano, cumin and salt, cook for one minute more.

Add tomatoes, beans, and 2 cups water; bring to a boil.  Cover, reduce heat, and simmer, stirring occasionally, for 20 minutes.  Stir in vinegar, cilantro, and chipotle puree to taste.

Serve with warm tortillas, corn chips or cornbread.  We added fresh avocado slices, a dollop of sour cream, and a little grated cheddar.  Top with fresh squeezed lime too–this goes so well with the chipotle puree.


From Williams Sonoma–Eat Well

La Duni just invited me to come in and have the chef teach me how to make the broccoli recipe I posted!!  So excited!!