3 Bean Vegetarian Chili

[Fritz_Monroe]

Three Bean Vegetarian Chili

 

3/4 cup (5 oz.) dried pinto beans

3/4 cup dried red kidney beans

3/4 cup dried black bean

1/3 cup olive oil

3 yellow onions, chopped

6 cloves garlic, minced

6 T chili powder

2 1/2 T ground cumin

1/4 t cayenne pepper

3/4 t dried oregano

2 cans (28 oz. each) crushed roma tomatoes

1/2 cup colby or monterey jack

fresh cilantro (optional)

salt & pepper to taste

 

Pick over the beans. Rinse the beans. Place in a bowl, add plenty of water to cover, and soak for about 3 hours. Drain the beans and set aside

 

In a large, heavy sauce pan over low heat, warm the olive oil. Add the onions and chiles and saute, stirring until the onions are soft, about 10 minutes. Add the garlic, chili powder, cumin, cayenne, and oregano and saute, stirring for 2 minutes. Add the beans, tomatoes and water to cover by 3 inches. Bring to a boil, reduce the heat to low and simmer, uncovered until teh beans are very tender and begin to fall apart, 2 1/2 to 3 hours. add more water as needed if the beans begin to dry out but are not yet cooked.

 

Season to taste with salt and black pepper. Ladle into individual bowls, garnish with the cheese and cilantro and serve.

[Screaming Eagle]

I'm gonna give this a try. Thanks Fritz.

[Fritz_Monroe]

I don't think you will be disappointed. We don't can yet, so used store bought crushed tomatoes. We ended up getting the Giant brand organic tomatoes. They were really good.

[Evergreen]

Mmmmmmm this sounds good- I wonder if this can be canned without the cheese ofcourse... Anyone know????