Wednesday, February 20, 2008

Three Bean Tex-Mex Chili

Ohhh man this is good. Hubby was on his second bowl before he realized there was no meat in it. Hahaha!

Three Bean Tex-Mex Chili...
adapted from a recipe in the Feb 2008 Martha Stewart Living


1 lb dried pinto beans, rinsed, soaked and cooked until tender
14 oz black beans
14 oz kidney beans
1 tsp olive oil
1 c finely diced carrots
1/2 c chopped celery
1/2 c chopped onion
1 clove garlic
lg can crushed tomatoes
2 ancho peppers, diced (I hydrated 2 dried ones, used the liquid in the chili too)
1 bay leaf
1 tsp ground cumin
1 tsp dried cilantro
1 tsp salt (or to taste)

The night before, soak pintos.

Cook pintos (just covered in water) for 2 hrs, or until tender. Add the black beans and kidney beans. Dice and chop your veggies as directed from the ingredient list and sautee them until tender in the olive oil. Add them to the beans with the tomatoes, anchos and spices. Simmer for 1 hr or longer depending on the consistency you like.

You could use all canned or all dried beans, depending your your preference and time you have to prep. All canned would be fast and easy.

12 servings
Calories: 366
Fat: 2g
Cholesterol: 0mg
Sodium: 219mg
Carbs: 67g
Fiber: 17g
Protein: 23g

No comments: