Health, Taken Seriously

It’s getting chilly where we live.  Time for lots of chili.  This recipe for Three-Bean Vegetable Chili has been our favorite for two years now.  See modifications at the end if you’re concerned about BPA.

Ingredients

• 1-2 tbsp olive oil
• 2 cups chopped onion
• 2/3 cup chopped carrot
• 4 garlic cloves
• 4 cups water
• 2 cups frozen corn, thawed
• 1 cup chopped red bell pepper (about 1 large)
• 1 cup chopped zucchini
• 2 tbsp chili powder
• 2 tsp oregano
• 2 tsp ground cumin
• 3/4 tsp salt
• two 28-ounce cans crushed tomatoes
• 2 16-ounce cans pinto beans, rinsed and drained
• 2 16-ounce cans kidney beans, rinsed and drained
• 2 16-ounce cans black beans, rinsed and drained
• 1 6-ounce can no-salt tomato paste
• 1 tsp to 1 tbsp finely chopped chipotle chile, canned in adobo sauce (we’ve made this chili without the chipotles, but if you can find them, they add a great smokey flavor)
• shredded cheese, sour cream, and/or chopped fresh cilantro (optional)

Instructions

• Heal oil in large stockpot over medium heat.  Add onion, carrot, and garlic.  Saute 5 min.
• Stir in 4 cups water and next 12 ingredients (through tomato paste).  Bring to boil.  Cover, reduce heat, and simmer 25 min stirring occasionally.  Carrot should be tender.
• Stir in chipotle chile and cilantro.
• Serve with cheese and/or sour cream.

I realize this recipe uses a lot of canned ingredients.  If you’re interested in reducing exposure to BPA, consider using boxed tomatoes, tomato past in glass jars (Bionaturae makes an organic one), Eden foods canned beans (in cans NOT lined with BPA), or dried beans that you soak and cook ahead of time.

This chili freezes very well so if you have a big enough stockpot, consider doubling it and freezing in glass jars for later.

Filed under: Recipe on October 28th, 2008