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Chunky Chicken and Vegetable Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Three Bean Chili
Yield: Makes 6 servings
Ingredients:
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)
Salt
2
cups hot cooked rice
Shredded cheddar cheese, sour cream, diced onion (optional)
Fresh oregano and yellow pepper curls for garnish
Preparation:
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.
This recipe appears in:
Chilis
