I’ll admit this three bean chili by Colleen Patrick-Goudreau was a little bit too strong for my liking, I think I would have liked it more had I reduced the amount of chili powder by half. I’m such a wimp haha.
We had it with some chips so it wasn’t too bad though – the BF liked it!
Here’s the recipe for it;
4 to 6 servings
3 to 4 tablespoons (45-60 ml) water for sautéing
3 bell peppers (red, orange, yellow), seeded and cut into 1/2 inch (1 cm) squares.
1 medium yellow onion, coarsely chopped
2 to 3 cloves garlic, minced
2 tablespoons (30 ml) chili powder
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) dried oregano
1/4 teaspoon (1 ml) cayenne pepper
16-ounces or 455g diced tomatoes.
15-ounces or 420g can corn, drained
1 can (15-ounce or 420g) kidney beans, drained and rinsed
1 can (15-ounce or 420g) black beans, drained and rinsed
1 can (15-ounce or 420g) pinto beans, drained and rinsed
Salt and freshly ground pepper, to taste
1/2 cup (120 ml) chopped fresh cilantro leaves or fresh parsley (optional)
Heat up a few tablespoons of water in a soup pot over medium heat. Just use enough water to coat the vegetables so they don’t stick to the bottom of the pot.
Add the peppers, onion, garlic, chili powder, coriander, cumin, oregano, and cayenne, and cook,
stirring, for 5 minutes, until the onions turn translucent.
Stir in the tomatoes, corn, and all the beans.
Lower the heat and simmer for 30 minutes. Season with salt and black pepper, and turn off heat.
Sprinkle some herbs on top.