Craig's Three Bean Chili
photo by Chilicat
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 tablespoons chili powder
- 1 1⁄2 teaspoons cumin
- 1⁄2 teaspoon cayenne
- 28 ounces diced tomatoes
- 1⁄3 cup barbecue sauce (optional)
- 19 ounces kidney beans
- 19 ounces black beans
- 19 ounces chickpeas
- 12 ounces corn
- 1 dash salt
- 1 dash Tabasco sauce
directions
- Saute the onion and garlic in oil until the onion becomes translucent, or about 5 minutes.
- Add chili powder, cumin and cayenne and cook for about a minute, being careful not to let the spices burn.
- Add diced tomatoes and barbeque sauce (if using) and bring to a boil.
- Add the cans of beans and corn.
- Cover and simmer for about 40 minutes, adding salt and tabasco sauce to taste.
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Reviews
-
This was a great weeknight chili, and it was surprisingly a lot thicker than I was expecting. I did add the optional barbecue sauce which I think added some depth to the dish along with a bit of sweetness. There was enough leftovers for two more nights - great if you're on a tight budget. Try the leftovers with Tostitos Scoops, sprinkled with some cheese - Awesome!
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RECIPE SUBMITTED BY
<p>I am a Canadian professional musician, living in Boston. When I'm not practising, rehearsing, etc., I like to expend my creativity in the kitchen. <br /> <br />Though I cook all sorts of things, I love to bake! I inherited many of my grandmother's recipes including her carrot cake, chocolate chip oatmeal cookies, molasses cookies and more...</p>