3 Step Log Cabin Chili
Ingredients
- 1½ cups dry kidney beans
- 1 cup dry pinto beans
- 1 cup dry black beans
- 1½ cups dry chick peas garbanzo beans
- 1 28 oz can of crushed tomatoes
- 1 6 oz can of tomato paste
- 1 cup of diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- ⅓ cup minced cilantro
- ½ cup green pepper
- 1 clove garlic
- 1-2 dried chile chipotle peppers whole
- 1½ teaspoons cumin
- 1 teaspoon pepper
- ½ teaspoon cayenne pepper
- 1½ tablespoon chili powder
- 1 - 2 cups frozen corn
- 8 cups water
Instructions
- Wash and sort through beans, place in large pan and cover with water so there is at least 3-4 inches of water above the bean level. The beans will absorb the water, double in size and you do not want them to dry out. This is done the night before or 8-10 hours before you want to start your chili. I do soak my chick peas separately. Drain beans and give them a quick rinse. I also mix together my dry spices now so if I am low or out of something I am aware before step 2.
- Place beans back into pot and add 8 cups water, add the onion, celery, carrots, green pepper, garlic, cilantro, chili chipotle peppers and ½ of the dry spices.
- Bring to a boil, reduce heat to simmer, cover and cook 2-3 hours till the beans are tender. Once beans are tender scoop out and remove chilies then add in your tomatoes, corn and the rest of the spice mix. Cook uncovered on low for another 30-40 minutes letting the chili thicken up nicely.
Notes
Serving suggestions: corn bread, sour cream, tortilla chips, grated cheese, green onions and I love to put a good sprinkle of nutritional yeast on mine to keep it vegan.