In my constant search for healthier recipes, I decided one day to try and come up with a hearty and satisfying recipe for a meatless chili. This quick and easy recipe is one of those dump everything in a pot type recipes, where there are really no rules (and no chopping!), and it can be changed to suit anyone’s individual tastes and preferences.
Three Bean Chili
- 1 can dark red kidney beans
- 1 can black beans
- 1 can Great Northern or cannelini beans
- 1 can diced tomatoes
- ½ cup frozen corn (optional)
- 1 Tblsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ¾ tsp. cinnamon*
- ½ tsp. black pepper
- salt to taste
- Hot sauce to taste (I like Louisiana Hot Sauce)
Directions:
Add all of the ingredients to a large saucepan or Dutch oven. Bring up to a simmer, and cook covered for about 20 - 30 minutes, stirring occasionally. Serve immediately.
Tips:
- I don’t drain or rinse the canned beans before adding them to the pot. I have found that the extra starch actually helps to thicken the chili, giving it a “meatier” quality.
- All of the spices are adjustable according to taste and preference. Honestly, I don’t generally measure them at all. I just “dump and taste”, and add more if I think it needs it!
- Add any other type of canned beans that you like. Make it a four or five bean chili if you like! You are only limited by your imagination!
- Some toppings when serving might include: crackers, shredded cheese, sour cream, tortilla chips, or corn chips.
- Store any leftovers in an airtight container in the refrigerator. They will keep for about a week.
*I began adding cinnamon to this recipe fairly recently, after recalling a wonderful (meaty) chili that I used to get at a small restaurant we used to eat at in college. Everyone likes the addition to the recipe, but it is certainly optional!
