This chili is so delicious and so simple!
It does take some time, but trust me when I say… it’s SOOOO worth it! It’s naturally gluten free, full of yummy veggies and if you skip the cheese & sour cream, even vegan!
I hope you enjoy it as much as I do!!
Ingredients:
1 ½ cups dry pinto beans
½ cup dry black beans
½ cup dry garbanzo beans (chickpeas)
½ cup small red beans (or kidney beans)
2 small yellow squash
2 small zucchini squash
3-4 bell peppers ( I used 1 each green, red & yellow)
1 ½ cups corn (I used frozen, fresh or canned works as well)
1 large onion (I used brown, white works too)
2 Tbsp. oil (I used olive oil)
1 – 28 oz. can diced tomatoes
3 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp paprika
1 tsp salt (or more to taste)
Toppings:
Sour cream
grated cheese
diced onions (if desired)
Directions:
Cook beans using the desired method (see below).
While beans are cooking, chop the squash, peppers and onion. Heat oil in a large pot and add the chopped veggies. (You can even add them to the pan as you chop!)
Cook and stir the squash, peppers, corn and onion until starting to brown. Add the canned tomatoes and begin adding the beans one ladle full at a time. (Reserve the cooking liquid from the beans as this is what you will use if your chili is too thick.)
Once beans & veggies are heated through, add the chili powder, garlic powder, cumin, paprika and salt. Stir well and simmer at least 30 minutes to allow flavors to blend together. If your chili is too chunky or thick, add some of the cooking liquid from the beans.
Top with sour cream, cheese and onions if desired. Tastes great with your favorite corn bread!
Bean cooking methods:
- Crock pot: Rinse beans in warm water, place in crock pot. Cover with water to double the depth of the beans. Cook on high 5-6 hours or on low 8-10 hours. Salt to taste.
- Pressure cooker: Rinse beans in warm water, place in pressure cooker and cover with water to double the depth of the beans being careful to not exceed the limits of your pressure. Follow the direction of your pressure cooker for cooking dried beans. My pressure cooker calls for 35 minutes once pressure is reached. Total time is about 90 minutes from start until pressure is released. Salt to taste.
- Stove Top: rinse beans in warm water, place in large pot and cover with water to double the depth of the beans. Cover, bring to a boil and simmer for 3 ½-4 hours stirring occasionally. Salt to taste.
I can be found online at my blog www.bigblacktrashbag.com, on Facebook at https://www.facebook.com/bigblacktrashbag and even on Instagram @bbtbalicia! Hope to see you there!
– Alicia
