A hearty chili is the best way to hold back these last cold gusts of winter. Our Three-Bean Chili recipe has the right amount of kick to warm you up, and it just happens to be the perfect one-pot meal to cook and serve in our 8 qt. Stock Pot.
This recipe is a part of Nambé’s Recipe Roundtable. We send out Recipe Roundtable emails featuring delicious recipes developed with you in mind by some wonderful food bloggers.
Vegetarian Three-Bean Chili
Serves 8 | Recipe and Photos by Nam from The Culinary Chronicles
3 tablespoons vegetable oil
1 large yellow onion, diced
1 large red bell pepper, seeded and diced
1 large orange bell pepper, seeded and diced
1 tablespoon minced garlic
1 whole serrano chili pepper, seeded and minced
2 whole jalapeno peppers, seeded and minced
2 cups sliced crimini (baby bella) mushrooms
½ tablespoon ancho chile powder
2 tablespoons chili powder
¼ teaspoon red chili flakes
½ tablespoon cumin powder
½ tablespoon garlic powder
½ tablespoon onion powder
¼ teaspoon cayenne pepper
2 tablespoons tomato paste
1 4-ounce can fire roasted green chile
1 28-ounce can diced tomatoes
1½ cups vegetable stock
1 15-ounce can kidney beans, rinsed
1 15-ounce can cannellini beans, rinsed
1 15-ounce can black beans, rinsed
½ cup chopped scallions
1 cup shredded sharp cheddar cheese
1 cup sour cream
1 cup chopped cilantro leaves
1. Heat the vegetable oil in a large heavy bottom pot. Cook the onions and bell peppers for about 5 minutes over low-medium heat until softened but not browned. Add the garlic, serrano pepper, jalapeno pepper and cook for an additional 1-2 minutes. Then add the mushrooms and cook for an additional 2-3 minutes.
2. Stir in the ancho chile powder, chili powder, chili flakes, cumin, garlic powder, onion powder, cayenne and cook for an additional 1 minute. Stir in the tomato paste, green chiles and then add the diced tomatoes with its juices. Gently stir in the vegetable stock and bring the liquids up to a boil.
3. Once the liquids reach a boil, add all three beans, 1 teaspoon kosher salt, ½ teaspoon black pepper and then lower the heat to a simmer.
4. Simmer the chili partially covered, for about 30 minutes stirring every 10 minutes as it slowly thickens. Once it reaches your desired consistency, taste and adjust with salt and pepper as needed. Stir in the chopped scallions.
5. Serve the chili in bowls topped with shredded cheddar cheese, dollops of sour cream and a sprinkle of chopped cilantro leaves.