Three Bean Chili for the Super Bowl (and Beyond!)

If you’re new to this blog–thanks to the whole 2012 Bloggie thing, then let me tell you that we eat a lotta home-cooked beans here. Not only are they nutritious, but they’re also economical.

Win-win.

Credit to my husband who figured out that the carrots, once added to this bean chili, would add a “meaty” texture sans meat. The end result is a favorite meal at our house that freezes beautifully.

Want to go full-tilt vegetarian with this dish? Opt for the veggie bouillon. If you want a beef or chicken taste, go with the beef or chicken bouillon.

Ingredients

1 cup EACH red, black and pinto beans (sorted, rinsed and drained)
2 quarts water
2 bay leaves
2.5 cups carrots (shredded or julienne)
1/2 cup diced red bell pepper
1 cup diced onion
3 cloves garlic, minced
4 Tbsp. no-salt added chili seasoning (Williams Original brand recommended)
1.5 cups chopped tomatoes (Pomi brand recommended)
2 Tbsp. organic Better than Bouillon (vegetarian, chicken or beef)

Method

Add water, bay leaf and beans to stockpot. Bring to boil over high. Boil 2 minutes and then move contents of pot to slow cooker. Cook on high heat in slow cooker until beans are tender, about 4.5 hours. Do not drain beans.

Coat bottom of a large stockpot lightly with olive oil. Add onions and garlic. Saute until onions begin to become translucent. Add carrots and red peppers. Saute everything until carrots become soft. Add beans (reserving water in cooker), tomatoes, bouillon, and chili seasoning. Add water from slow cooker to mixture in order to achieve desired consistency. Bring to low boil over medium. Reduce heat to simmer for about 30 minutes. (If you’d like, you can add a pinch of salt or a bit more bouillon to taste.)

Photos

Always rinse and sort your beans.
Not a fan of red peppers? Skip 'em.
Shredded carrots and onion in a large pot.
Beans and spices await.
I really like the boxed tomatoes. No worries about icky chemicals from the cans!
Finished product. Swank that chili up, if you want, with pretty dishes.

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4 comments

  1. See from your pic you are using the packaged “baby” carrots. These are not REAL baby carrots per a program I saw several yrs ago-“How do they do that” type of show; actually regular size carrots run thru a cutting machine; the resulting cut/shape just looks like a baby, then one is charged a higher price.

  2. Thank you so much for the note, Shirley. I’m aware of the process. But, like a lot of busy families, we make some “convenience” choices on some items.

    • Understand the “busy”; been there, done that. BUT, since they are to be grated anyhow, and if one is using a box grater (like me) sure wouldn’t waste $$ on fake babies & finger skin!

      • Excellent points, Shirley. =)

        This batch of carrots was actually leftover from a party. So it was actually a case of a “make best use of leftovers” situation. But I hear you.

        And of course there’s also the issue of eating local carrots when possible. Alas, I haven’t been able to get to our local farmers market in several weeks. But local, freshly grated carrots are the best option. Yes, you’re right.

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