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||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.
- Rinse dried beans thoroughly in colander under cold running water, picking out any debris or blemished beans.
- Cover beans with 6 cups of water. Soak overnight.
- 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.
- 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.
- 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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