Three-Bean Chili

I have to say, I've never used canned chiles or canned chipotle chiles before, but it gives the chili almost a spicy, smoky flavor. I'm not sure if the recipe had a typo in it, or if it really calls for 3 Tbsp of chili powder, but we only had about 2 1/2, and WOW!! SPICY! So, I think I'd probably knock it down to 1 Tbsp, maybe 1 1/2, or to taste. But the flavor was very good and we were very happy with it! =)

 

Three-Bean Chili

Makes 4 servings

Ingredients:

1 Tbsp olive oil

1 medium yellow onion, chopped

3 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

1 (2-ounce) can chopped mild green chiles, drained

1 cup water

3 Tbs chili powder, or to taste

1 canned chipolte chile in adobo, minced

1 tsp ground cumin

1/2 tsp dried marjoram

1/2 tsp sugar

1 1/2 cups cooked or 1 (15.5-ounce) can black beans, drained and rinsed

1 1/2 cups cooked or 1 (15.5-ounce) can Great Northern or other white beans, drained and rinsed

1 1/2 cups cooked or 1 (15.5-ounce) can dark red kidney beans, drained and rinsed

Salt and freshly ground black pepper

Directions:

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic, cover, and cook until softened, about 7 minutes.

2. Add the tomatoes, green chiles, water, chili powder, chipolte, cumin, marjoram, and sugar. Stir in the black beans, Great Northern beans, and kidney beans and season with salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 45 minutes. 

3. Uncover, and cook an additional 10 minutes to allow flavors to develop and the chili to thicken. Serve immediately.