Meatless Monday: Rock and a Hard Place Three Bean Chili

Rock and a Hard Place Three Bean Chili is for those days when you feel like nothing you do is right.

When the world is clamoring at you, jabbering at you, demanding, asking, shouting at you.

When all you want to do is hide out under the porch with the cat until moonrise. Not go into town for fresh anything.

With this recipe you can sneak back into your kitchen, can-opener in hand, and conjure up dinner without having to 1) speak to anyone who doesn’t get that sometimes you just want to hide and 2) dirty many dishes (because that could make you cry).

There are days like that. But they are not who you are.

They are just bad days.

5 from 1 vote

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Meatless Monday: Rock and a Hard Place Three Bean Chili

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

You can use whatever combination of beans you have on hand for this recipe. You can also add chopped peppers or other vegetables and simmer gently until they are tender but not overcooked. If you are planning to freeze the chili, do not add the additional vegetables or they will get mushy when thawed.

Servings: 10 servings

Author: Mary Gillespie

Ingredients

• 2 tablespoons oil
• 2 onions roughly chopped (about 2 cups / 500 ml)
• 4 cloves garlic sliced
• 1 teaspoon salt
• 1 small can 5.5 oz / 156 ml tomato paste
• 2 tablespoons / 30 ml chili powder
• 1-1/2 tablespoons / 22.5 ml cumin
• 2 large cans 28.8 oz / 796 ml diced tomatoes
• 1 cup / 250 ml salsa
• 1 tablespoon / 15 ml dried oregano
• 1/4 cup / 60 ml brown sugar
• 1/4 cup / 60 ml fresh parsley or 1 tablespoons / 15 ml dried parsley
• 1 19 oz / 540 ml can chickpeas, drained and rinsed (or 2 cups / 500 ml cooked chickpeas)
• 1 19 oz / 540 ml can kidney beans, drained and rinsed(or 2 cups / 500 ml cooked kidney beans)
• 1 19 oz / 540 ml can black beans, drained and rinsed(or 2 cups / 500 ml cooked black beans)
• 2 cups / 500 ml canned or frozen corn kernels

Instructions

1. Heat a large saucepan over medium heat. When the pan is heated, add the oil and swirl to coat pan. Add onions and cook for 2-3 minutes, or until onions begin to soften. Add garlic and salt and cook for 1-2 minutes longer. Do not let vegetables brown. If they start to brown, turn down the heat.
2. Add tomato paste, chili powder and cumin and stir to coat onions. Cook for one minute, then add tomatoes, salsa, oregano, brown sugar, parsley and beans and corn.
3. Bring mixture to boiling point, then reduce heat and simmer for 25-30 minutes.
4. Serve hot, or refrigerate for up to three days.

Image by Serene Vannoy