Three Bean Chili
2 cups cooked black-eyed peas
1 1/2 cups cooked kidney beans
2 cups cooked black turtle beans
1 796ml can Muir Glen Crushed Tomatoes with basil
2 generous cups frozen corn kernels
1 cup reserved bean liquid
2 large cloves garlic, minced
1 large onion, minced
1 heaping tsp cumin
2 tsp chili powder (or more, to taste)
juice of 1 orange plus 2 tsp fresh grated orange zest
6 inch strip of kombu
1/2 tsp salt
dash ground pepper
1/2 tsp garam masala
1 1/2 cups cooked quinoa
optional: 1/2 cup minced cilantro
garnish: grated cheese
Instructions:
Place the first six ingredients in a large pot and bring to a simmer. In a separate frying pan, heat a couple of tablespoons of water and sauté the onions and garlic until they are soft; add to the bean pot along with the cumin, chili, orange juice and zest and kombu. Cover and let simmer 45 minutes, adding more bean liquid as needed. Just before serving add the rest of the ingredients and let simmer 5 more minutes. (You can either spoon around the kombu, puree it and return it to the pot, or remove it completely). Garnish each serving with cheese if desired. Serves 6 - 8
Posted on: March 2nd, 2005 Credit:
