Meatless Monday: Rock and a Hard Place Three Bean Chili
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.
Author: Mary Gillespie
2onionsroughly chopped (about 2 cups / 500 ml)
1small can5.5 oz / 156 ml tomato paste
2tablespoons/ 30 ml chili powder
1-1/2tablespoons/ 22.5 ml cumin
2large cans28.8 oz / 796 ml diced tomatoes
1cup/ 250 ml salsa
1tablespoon/ 15 ml dried oregano
1/4cup/ 60 ml brown sugar
1/4cup/ 60 ml fresh parsleyor 1 tablespoons / 15 ml dried parsley
119 oz / 540 ml can chickpeas, drained and rinsed (or 2 cups / 500 ml cooked chickpeas)
119 oz / 540 ml can kidney beans, drained and rinsed(or 2 cups / 500 ml cooked kidney beans)
119 oz / 540 ml can black beans, drained and rinsed(or 2 cups / 500 ml cooked black beans)
2cups/ 500 ml canned or frozen corn kernels
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.
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.
Bring mixture to boiling point, then reduce heat and simmer for 25-30 minutes.