Friday, January 16, 2015

From the Kitchen: Three-Bean Chili

Ohhh it's Friday! I always love to see Friday.  

I was flipping through my Rachael Ray magazine the other night and found a recipe for Three-Bean Chili.
I typically make a basic chili with kidney beans but this recipe called for black beans, chickpeas and pinto beans. Yum!  I was a little worried about the husband and kiddos liking this take on chili but they loved it!

I haven't made a recipe from a magazine in a while because sometimes I get a bit overwhelmed by the ingredient list. But this one was simple with basic ingredients but a nice twist on a classic, hearty recipe.

Rachel Ray's Three Bean Chili

2 tbsp vegetable oil (or canola oil)
1 green bell pepper, chopped
1 small onion, chopped
1 small jalapeno, minced (I omitted this)
2 cloves garlic, minced
2 tsp tomato paste
1 1/2 tbsp chili powder
1 tsp ground cumin
1 28oz can crushed tomatoes
1 15oz can chickpeas, rinsed
1 15oz can black beans, rinsed
1 15oz can pinto beans, rinsed
Sour cream, cilantro, shredded cheese, green onions for topping
Optional: 1 1b ground beef, cooked

In a medium saucepan, heat the oil over medium. Add the bell pepper, onion, jalapeno and garlic. Season with salt and pepper and cook, stirring often, until the vegetables soften, about 5 minutes. Add the tomato paste, chili powder and cumin. Cook, stirring often, until fragrant, about 2 minutes. Stir in the tomatoes, chickpeas, black beans, pinto beans and 1/2 cup water and bring to a boil; reduce the heat to medium.(Add the ground beef here if you want to add meat to your chili.) Simmer, stirring occasionally, until the chili thickens, 20 to 25 minutes; season. (I added Wondru/flour to help thicken the chili a bit.)

Original Source: Rachael Ray Mag

It's the perfect season for chili so let me know if you give this a try! I'd love to know what you think or if you made your own tweaks to the recipe.

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