Chipotle 3-Bean Chili
1 package medium chili seasoning
1 tbs cumin
2 tbs brown sugar
salt and black pepper to taste
2 tbs canola oil
1 cup chopped cilantro, ½ cup of it set aside for garnishing.
6 green onions sliced set aside for garnishing.
1 medium size yellow onion chopped
1 bell pepper chopped
1 large jalapeño chopped
4 cloves of garlic chopped
7 oz can chipotle peppers in adobo sauce ( you will need 4-5 peppers chopped and 2 tbs of sauce.)
1 7 oz can mild green chilies
1 15 can tomato sauce
1 28 oz can crushed tomatoes
1 7 oz can tomato paste
2 15-16 oz cans dark or light red kidney beans
2 15-16 oz cans white beans
2 15-16 oz cans black beans
2 15-16 oz cans white hominy drain liquid into separate container and set aside.
Hardware: 1 large soup pot
Drain and lightly rinse beans; set aside.
On medium heat sauté chopped onion and bell pepper until almost tender 5-8 minutes. Add garlic, chipotle peppers and green chilies. Cook for 1-2 minutes then add tomatoes, sauce, paste and all dry seasonings; stir until well combined. Let simmer covered for five minutes to incorporate flavors. Turn heat to med-low. Add beans and hominy, stir well and simmer for 30 minutes stirring every few minutes being sure to scrape bottom of pan to keep it from burning. Note: If chili seems too thick, add reserved hominy liquid until desired consistency is reached.
1 package medium chili seasoning
1 tbs cumin
2 tbs brown sugar
salt and black pepper to taste
2 tbs canola oil
1 cup chopped cilantro, ½ cup of it set aside for garnishing.
6 green onions sliced set aside for garnishing.
1 medium size yellow onion chopped
1 bell pepper chopped
1 large jalapeño chopped
4 cloves of garlic chopped
7 oz can chipotle peppers in adobo sauce ( you will need 4-5 peppers chopped and 2 tbs of sauce.)
1 7 oz can mild green chilies
1 15 can tomato sauce
1 28 oz can crushed tomatoes
1 7 oz can tomato paste
2 15-16 oz cans dark or light red kidney beans
2 15-16 oz cans white beans
2 15-16 oz cans black beans
2 15-16 oz cans white hominy drain liquid into separate container and set aside.
Hardware: 1 large soup pot
Drain and lightly rinse beans; set aside.
On medium heat sauté chopped onion and bell pepper until almost tender 5-8 minutes. Add garlic, chipotle peppers and green chilies. Cook for 1-2 minutes then add tomatoes, sauce, paste and all dry seasonings; stir until well combined. Let simmer covered for five minutes to incorporate flavors. Turn heat to med-low. Add beans and hominy, stir well and simmer for 30 minutes stirring every few minutes being sure to scrape bottom of pan to keep it from burning. Note: If chili seems too thick, add reserved hominy liquid until desired consistency is reached.
Remove from heat and stir in ½ cup of cilantro (keep remaining for topping.)
Let sit for five minutes to slightly cool. Serve with sour cream, chedder cheese, cilantro and, or green onions.
Let sit for five minutes to slightly cool. Serve with sour cream, chedder cheese, cilantro and, or green onions.
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