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.
Pairs beautifully with our jalapeno cornbread and maple butter.
3 Bean Chili
Being from Texas, chili is a big part of the southern culture.
Ingredients
- 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
Garnish with:
- Fresh cilantro
- Jalapeno
Instructions
- 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
Notes
Check your jalapenos heat before cooking with them and adjust the amount you’d like to add to the recipe. Sometimes we get fire crackers and use less in this recipe, or mild ones and use more.
You can blend ⅓ of the chili, when done, and add it back into the soup for an even creamier base. Blend until liquid and str into to the finished chili.
