3 Bean Chili
This soup is creamy, packed with flavor and loaded with tender beans.
Being from Texas, chili is a big part of the southern culture.
Traditionally, chili is cooked over the course of hours and even a day! We have festivals centered around this dish, cook-offs too. I wanted to create a short version of one of the most comforting dishes I ate as a young me. This is one of my many ways to make chili and i can’t wait to work up to revealing the slow cook. Boy oh boy.
This soup is creamy, packed with flavor and loaded with tender beans. A true bean lovers dish. This dish is hearty and perfect for the cold months.
Make a pot of this, snuggle up and unwind.
3 Bean Chili
- 15 oz can black beans, drained, rinsed
- 15 oz can pinto beans, drained, rinsed
- 15 oz can kidney beans, drained, rinsed
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 1 large celery, chopped
- 1 large carrot, chopped
- 2 jalapeno, diced *
- 10 garlic cloves, small chopped
- ½ can tomato paste (3 oz)
- ½ can coconut milk
- 1 tbsp mustard
- 2 tbsp cumin powder
- 1.5 tbsp chili powder
- 1 tbsp dried cilantro (optional)
- 1.5 tbsp salt
- ½ tbsp pepper
- 1 bay leaf
- 3 water
- 1 tbsp olive oil
- Fresh cilantro
- Heat a dutch oven on low flame
- Add olive oil and warm
- Add onions and saute until caramel around the edges – about 10 minutes
- Add celery, carrot and bell pepper – saute for 3 minutes
- Add jalapeno and garlic – saute for 1 minute
- Add spices, tomato paste and mustard – stir to combine for 1 minute
- Add beans, water, coconut milk – stir to combine
- Top with a bay leaf
- Increase heat to medium then medium/high- you want to gradually heat the dutch oven
- When the soup begins to boil, reduce to a simmer and cover with a lid
- Allow to cook for 10 minutes covered and 10 minutes uncovered (or until carrots are soft and broth has concentrated flavor)
- Garnish with fresh cilantro and jalapeno
- Eat with our jalapeno cornbread and maple butter