Last week I was all about savoring summer. Â I even picked up a few zucchinis at the farmers market this weekend because I don’t want to let go! Â I finally have realized however, that I must embrace fall because those bone chilling days of winter will come shortly after. Â Nothing says fall to me like chili. Â This chili recipe is great for this time of year when you can still get locally grown peppers.
A great chili can be made in so many ways.  No two chili recipes are the same.  Chili can even be the type of dish that you just whip up without a recipe.  A good base of tomatoes, peppers, onions, and beans is all you need to be off to a great start. When ever I am whipping up a dish in the kitchen, I always record what I use so that I can repeat it and improve upon it.  This chili has been made many times and is our favorite classic chili recipe.
There are a special list of ingredients that make this chili so rich and filling. Â I like to use three types of peppers and fire roasted tomatoes for the base. Â The unique seasonings include cinnamon and cocoa. Â They add great warmness and depth of flavor. Â I also include coriander to brighten all the flavors. Â I use two types of whole beans, black and kidney, and refried pinto beans. Â The refried beans make it thick and creamy. Â So delicious! Â Enjoy!
Three Bean Chili
This three bean chili is warm and cozy. Try it with black beans, kidney beans, and refried beans!
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 30 mins
- Yield: 12 cups or 6 bowls
- Category: Entree
Ingredients
- 1 large onion, chopped
- 1/2 large green bell pepper, chopped
- 1/2 large red bell pepper, chopped
- 1 TBS olive oil
- 2-3 jalapenos, minced (increase jalapenos to make it more spicy)
- 6 garlic cloves
- 28 oz can fire roasted diced tomatoes, such as Muir Glen
- 3 cups cooked black beans, or 2 cans rinsed and drained
- 3 cups cooked kidney beans, or 2 cans rinsed and drained
- 3 cups veggie broth
- 2 TBS chili powder
- 4 tsp cumin
- 2 tsp oregano, dried
- 1 tsp cocoa powder
- 1/2 tsp cinnamon
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper
- 1 cup refried beans (remember not all canned refried beans are vegetarian!)
Optional Garnishes
- Cheese
- Sour cream
- Crushed tortilla chips
- Chives, minced
- Soup crackers
Instructions
- Saute onion and bell pepper in olive oil for about 5 minutes, or until softened. Stir in garlic and jalapenos, saute 3 more minutes.
- Stir in tomatoes through cayenne pepper. Bring to a boil and simmer for 1 hour. Stir occasionally
- Stir in refried beans until smooth and heat until it starts to bubble again. Serve with garnishes of your choice.
Notes
I found that the refried beans made the chili stick to the bottom of the pot. Stir them in last to prevent sticking.
