L2O2

This is the biggest and best chili I’ve had the pleasure to make. Okay, the first time, I just opened cans of beans, but that was because I didn’t have time or the pressure cooker to cook beans from scratch. And I’ve modified a recipe from a great cookbook, Whitewater Cooks, and changed its name because there are so many great beans to be found here. You could use any combination of beans you like including: navy, lima, white kidney, fava, black-eyed peas, Appaloosa

Vegebeanarian Chili

¼ cup (or more as need) stock for sauteing
2 onions, diced
6 carrots, diced
6 stalks celery, diced
1 each yellow, orange and red peppers, diced
2 zucchinis, diced
1 to 2 jalapeno peppers, minced finely
1 tbsp garlic, minced
¼ cup chili powder
2 tsp ground cumin
2 tsp basil
2 tsp oregano
2 bay leaves
2 – 28 fl oz cans diced tomatoes
1 – 19 oz can chickpeas, drained/rinsed
2 cans black beans, drained/rinsed
1 – 19 oz can red kidney beans
2 cups corn (frozen or fresh)
1 tsp chipotle in adobo paste (in a can)
water or stock
1 bunch cilantro, chopped
2-3 limes

In a large pot, saute onions, through garlic in stock until soft. Add chili powder through bay leaves. Saute 2-3 minutes more, (adding small amounts of stock if seasoning sticks to pot) then add chickpeas through chipotle paste. Add water or stock to cover and let simmer for an hour, stirring often. Add 1 bunch cilantro, juice and zest of limes and salt and pepper to taste.