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Three-Bean Chili

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  3 Hours 30 Minutes
  8 servings, 1 1/2 cups each
This rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry. Make it a meal: Bake up a batch of Salsa Cornbread while the chili simmers.

Make Ahead Tip: Cover and refrigerate for up 2 days or freeze for up to 6 weeks.
RECIPE INGREDIENTS
2 tablespoons  cumin seeds
2 tablespoons  chili powder
1 tablespoon   paprika
2 teaspoons  dried oregano, preferably Mexican
1/2 teaspoon   cayenne pepper
3 teaspoons  canola oil, divided
1 pound   beef round, trimmed, cut into 1/2-inch chunks
3   onions, chopped
1   green bell pepper, seeded and chopped
6 cloves   garlic, finely chopped (2 tablespoons)
2   jalapeño peppers, seeded and finely chopped
8   sun-dried tomatoes (not packed in oil), snipped into small pieces
2   dried ancho chiles, seeds and stems removed, snipped into thin strips (optional; see Note)
12 ounces   dark beer, such as porter or stout
1 28-ounce can   plum tomatoes, with juices
1 tablespoon   grated unsweetened chocolate
1 teaspoon  sugar, or to taste
2   bay leaves
2 cups  water
1 19-ounce can   kidney beans, rinsed
1 19-ounce can   white beans, such as Great Northern, rinsed
1 19-ounce can   black beans, rinsed
1/4 cup   chopped fresh cilantro (optional)
2  tablespoons lime juice
salt & freshly ground pepper  to taste
Nonfat plain yogurt, chopped scallion greens and shredded sharp cheddar cheese  for garnish

Note: Ancho chiles, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile can be found with other spices in large supermarkets, or substitute ground chili powder with a pinch of cayenne.
DIRECTIONS
Toast cumin seeds in a small dry skillet over medium heat, stirring, until aromatic, 1 to 2 minutes. Transfer to a mortar and pestle or spice grinder; grind to a fine powder. Transfer to a small bowl; add chili powder, paprika, oregano and cayenne. Stir to combine; set aside.


Heat 1 1/2 teaspoons of the oil in a large heavy pot over high heat. Add beef, in batches if necessary, and sauté until browned on all sides, about 3 minutes. Transfer to a plate lined with paper towels and set aside.


Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and bell pepper. Cook, stirring, until the onions have softened and are golden brown, 7 to 10 minutes. Add garlic, jalapeños, sun-dried tomatoes, anchos chiles (if using), and the reserved spice mixture. Stir until aromatic, about 2 minutes. Add beer, bring to a simmer and cook for 10 minutes, scraping up any brown bits clinging to the bottom of the pan. Add tomatoes and their juices, chocolate, sugar, bay leaves and the browned beef. Add water and bring to a simmer. Cover the pot and simmer, stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.


Add kidney beans, white beans and black beans and cook until the chili is thick, 30 to 45 minutes more. Remove the bay leaves. Stir in cilantro, if using, and lime juice; season with salt and pepper to taste. Serve with garnishes.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 1 1/2 cups each
Calories: 358
Fat. Total: 8g
Protein: 26g
Carbohydrates, Total: 48g
Fat, Saturated: 2g
Fiber: 14g
Cholesterol: 33mg
Sodium: 455mg
% Cal. from Fat: 20%
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