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Three Bean Chili

Three Bean Chili

Three Bean Chili


Makes 6 servings


2/3 cup dried kidney beans
2/3 cup dried navy beans
2/3 cup dried black beans
10 cups cold water, divided
1 medium onion, chopped
3 medium carrots, sliced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
1 fresh jalapeño pepper,* chopped
1 can (28 ounces) tomatoes, cut-up, undrained
1/3 cup tomato paste (about 1/2 of 6-ounce can)
2 cups hot cooked rice
Shredded cheddar cheese, sour cream, diced onion (optional)
Fresh oregano and yellow pepper curls for garnish

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Rinse dried beans thoroughly in colander under cold running water, picking out any debris or blemished beans.
  2. Cover beans with 6 cups of water. Soak overnight.
  3. Drain beans, discarding soaking water. Combine beans, remaining 4 cups water, onion, carrots, chili powder, cumin, bay leaf and salt in 5-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours, stirring occasionally.
  4. Remove bay leaf. Stir jalapeño pepper, tomatoes and tomato paste into bean mixture. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes, stirring occasionally. Season with salt to taste.
  5. Ladle chili over mounds of cooked rice in bowls. Serve with shredded cheddar cheese, sour cream and diced onion, if desired. Garnish, if desired.

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