Smoky Three-Bean Chili


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Recipe courtesy of :

Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program

Description

This is a quick, filling chili that can easily be made with pantry ingredients. Says its creator, Chef Sara Boan of the Catskill Animal Sanctuary’s Compassionate Cuisine program, “If you’re like me and always have a sweet potato or two, some frozen corn, and canned beans and tomatoes on hand, this recipe practically makes itself!” These measurements will produce a mildly to moderately spicy chili. For a less spicy version, according to Boan, omit the jalapeño and reduce or omit the chipotle chili powder. Also, feel free to substitute whatever beans you have for the three used here. You’ll need 4½ cups cooked beans in all.

Ingredients

For the Chili

1 tablespoon

Olive Oil

1

Yellow Onion (chopped)

2

Poblano or Bell Peppers (seeds removed, diced)

1

Jalapeño Pepper (seeds and veins removed, minced)

4 cloves

Garlic (minced)

1

Sweet Potato (large or 2 small sweet potatoes, peeled and cut into ½-inch pieces)

1 cup

Frozen Corn (rinsed under warm water to defrost)

1 can

Black Beans (drained and rinsed 1½ cups cooked beans)

1 can

Kidney Beans (drained and rinsed 1½ cups cooked beans)

1 can

Chick Peas (drained and rinsed 1½ cups cooked beans)

1 can

Whole or Chopped Tomatoes (blended until smooth)

1 1⁄2 cup

Vegetable Broth (or water)

1 teaspoon

Salt (plus more to taste)

1⁄2

Lime (juiced, plus more for serving)

1⁄4 cup

Cilantro (finely chopped, for serving)

For the Spice Blend

1 tablespoon

Chili Powder

2 teaspoons

Ground Cumin

1 1⁄2 teaspoon

Ground Coriander

1 teaspoon

Chipotle Powder

1⁄2 teaspoon

Dried Oregano

Summary

Yield	Servings

This recipe is:

Gluten-Free, Nut-Free, Soy-Free

Instructions

Make the spice blend. In a small bowl, mix together the chili powder, cumin, coriander, chipotle powder, and oregano. Set aside until needed.
In a large soup pot or Dutch oven over medium-high heat, heat the olive oil. When hot, add the onion and a pinch of salt, and cook until it begins to soften, 4-5 minutes. Add the poblano and jalapeño peppers, and cook for an additional 3-4 minutes. Add the garlic, chili powder, cumin, coriander, chipotle chili powder, and oregano, and cook for an additional minute or two until fragrant.
Stir in the sweet potato, corn, beans, tomatoes, broth or water, and salt; and bring to a boil. Cover, reduce the heat to low, and simmer for 25-30 minutes, until the sweet potatoes are tender when pierced with a fork. Add the lime juice, taste and adjust seasonings as necessary, and serve with lime wedges and chopped cilantro. The chili will keep in the refrigerator for 5 days. Cooled portions freeze beautifully and are best enjoyed within 3 months.