November 08, 2014

three-bean chili

This vegetarian chili is delicious and perfect for the weather as it cools down.  The toppings definitely make this dish and dress it up from being "just your mother's chili".  

Servings 4-6
Total Time 40 minutes


for chili
  • 1/2 cup ketchup*
  • 3 teaspoons brown sugar*
  • 2 teaspoons worcestershire sauce*
  • 1/2 teaspoon liquid smoke*
  • 1 tablespoon vinegar*
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 poblano chile, seeded and chopped
  • 4 garlic cloves, minced
  • coarse salt
  • 1 can (4 ounces) diced green chiles
  • 4 1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 3 cups cooked kidney beans (about 1 cup dry or 2 cans)
  • 3 cups cooked pinto beans (about 1 cup dry or 2 cans)
  • 1 can (28 ounces) diced tomatoes with juice
 *you may use bottled hickory smoke bbq sauce instead of making your own

for toppings  (you can use all or none of these... just ideas)
  • 1 avocado, ripe but firm, diced
  • 2 ears of corn, kernals removed
  • 3 green onions, chopped
  • fresh chopped cilantro


In a small bowl mix together the ketchup, brown sugar, worcestershire, liquid smoke, and vinegar.  Set aside.

In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano, garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes. 

Stir in green chiles, chili powder, and cumin and cook 3 minutes. 

Add beans, tomatoes and their juice, ketchup mixture, and 2 cups water.  Bring to a boil over high heat, and then reduce heat to a simmer.  Cook vegetables until they are tender and chili is thickened, 20 to 30 minutes. Season to taste with salt. 

Top with avocado, corn, onions, and cilantro.  Enjoy!!!

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