Steve's 3-Bean "Clean the Cupboards" Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 tbsp (olive, canola) oil1/2 onion (coarsely chopped)1 large (or 2 small) carrots (bite-size)1 stalk of celery (1/4" slices)1 bell pepper (green, yellow or red!)2 cloves of garlic (minced)2 jalapeno peppers (seeds removed, then chopped)2 teaspoons cumin1 teaspoon chili powder1/2 teaspoon cayenne powder1 15-ounce can kidney beans1 15-ounce can black beans1 15-ounce can pinto beans1 14-ounce can diced tomatoes1 cup strong black coffee1 cup water1/4 cup molassessalt and pepper to taste
1. Add oil to stock pot or similar (e.g. casserole); chop onion, carrot & celery. Saute until and softening, a couple minues
2. Add garlic and cook until aromatic, about a minute.
2. Add jalapenos.
3. Stir in cumin, chili powder, and cayenne, coating the vegeables.
4. Drain beans and add. beans. Add coffee, water, and molasses. Bring to a boil, reduce to a simmer, and cook at least thirty minutes, but preferably ~2 hours. Salt and pepper to taste.
Serving Size: Makes 15 half-cup servings
2. Add garlic and cook until aromatic, about a minute.
2. Add jalapenos.
3. Stir in cumin, chili powder, and cayenne, coating the vegeables.
4. Drain beans and add. beans. Add coffee, water, and molasses. Bring to a boil, reduce to a simmer, and cook at least thirty minutes, but preferably ~2 hours. Salt and pepper to taste.
Serving Size: Makes 15 half-cup servings
Nutritional Info Amount Per Serving
- Calories: 110.8
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 317.3 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 3.9 g
- Protein: 3.5 g
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