I’ve been meaning to make this chili since I found it, and yesterday, I decided it was time to make it. Yesterday was cloudy all day, and with my luck, it will be warm and sunny all week. But chili sure beats a sandwich or those cup of noodles I’m so fond of.
I was really surprised that there’s no liquid, other than the juice from the tomatoes. But it still tasted great, and it’s a nice and hearty chili. Enjoy!
3 Bean Chili
Adapted from The Comfort Of Cooking
- 2 teaspoons olive oil
- 1 pound ground beef (if you’re vegetarian, leave it out or use vegetarian “beef” crumbles)
- salt and pepper
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes
- 1 tablespoon paprika
- 2 teaspoons oregano
- 2 bay leaves
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 package corn
- 1 15 ounce can diced tomatoes
- 1 can dark kidney beans, rinsed
- 1 can light kidney beans, rinsed
- 1 can white beans, rinsed
- 2 tablespoons lime juice
- Heat olive oil in a large pot over medium-high heat. Add beef, and season with salt, pepper and spices. Stir occassionally until browned, about 2 to 5 minutes.
- Reduce heat to medium and add onions. Stir frequently until onions are cooked, about 8 to 10 minutes. Add garlic, corn, and, if desired, more seasonings. Stir for about 2 minutes.
- Add diced tomatoes and bay leaves, cover, and simmer for 15 minutes. Stir occassionally.
- Add beans and corn and cook, covered, until chili has thickened, about 30 to 45 minutes. Stir occassionally.
- Stir in lime juice, adjust seasonings if desired, and serve.