This is a quick bean chili…quick to make, and goes quick! It’s so tasty and comforting – even though it’s not even winter, let alone autumn..but I guess you can’t argue with Mother Nature. When she brings a cold spell, eat chili regardless of what the calendar says! Now, all I had on hand were garbanzos, black, and cannellini…and even though it still tastes good..I think I would’ve opted for pinto over the garbanzos if I had them. It just goes to show that sometimes when you make do, good things can happen! 🙂 Maybe even toss in kidney beans in place of the cannellini next time for a change of pace! It pairs well with cornbread or even homemade flour tortillas. Mmm..I’m hungry all over again! Time for seconds…
S&J-level heat (see below)
*Note: I used 1/2 C dried beans, which I assume equates to about 1-1.5 C cooked bean…and play around with bean combo’s!
2 TBSP vegetable oil
1/2-1 onion, cut into 1/4-in dice
1 jalapeños, minced (or diced if you don’t mind the texture); optional seed removal for heat control
1 thai pepper, minced and optional seed removal for heat control
2-4 garlic cloves, minced
1/4 C chili powder
2 TBSP cumin
1.5 C cooked (or 1 15-oz can) Kidney or Cannellini, drained and rinsed
1.5 C cooked (or 1 15-oz can) Garbanzo or Pinto beans, drained and rinsed
1.5 C cooked (or 1 15-oz can) Black beans, drained and rinsed
3.5 C (or 1 28-oz can) diced tomatoes
1/2-3/4 C frozen corn
2 C vegetable broth
salt and pepper to taste
fresh cilantro, chopped, for serving
*if you’re using dried beans, soak overnight submerged in water. the following morning, cook per bean cooking times (garbanzos, black, and cannellini all take on average 1-1.5 hours; pintos take about 2-2.5 hrs)
1. In a medium soup pot, heat the oil until hot. Add onion, jalapeños and garlic. Cook over moderately high heat until the onion is softened, about 5 minutes.
2. Add chile powder, cumin, and corn. Cook over moderate heat until fragrant, about 1 minute.
3. Stir in the cooked beans, tomatoes, broth and bring to a simmer.
**I would say that for those who aren’t partial to super spicy, go with 1 jalapeño with most seeds removed and no thai pepper – this means you Dad..and Nikki 😉 Maybe I should start labeling things “Dad-level” vs. “Sara&Jo-level” when discussing how hot and spicy something is..hmm…excellent! As written, this recipe is definitely of the S&J-level..and should be toned down by approximately half (by eliminating one pepper, and full seed removal of the other) for D-level heat – of course, you can always work your way up to S&J, and if it gets too spicy for your palate, add more broth and tomatoes and definitely eat this with cornbread or some other bread, or even tortilla chips to cool your palate.