Vegetarian Three Bean Chili

Honestly, I think that chili just might be the perfect fall food. This weekend we found ourselves outside working in the yard, since it was likely to be the last nice weather of the season (the weatherman is predicting snow later this week!). It was a serious attempt to get all of the necessary yard work done before we begin our winter hibernation in earnest. Even with the unseasonably warm weather we were enjoying, it was still only in the upper 40s and very windy, so coming inside to this hot meal was wonderful. Double bonus points becuase this chili has some heat to it. Not too much, because I was trying no to burn the dear husband's tastebuds off, but just enough kick.

If you like your food on the spicy side, give the recipe below a try. If you're more like my brother, whoI'm pretty sure snacks on whole scotch bonnet peppers and wouldn't consider ordering anything less than 4 iut of 5 peppers at the local Thai restuarant, then you may want to add a couple more serrano's or another 1/2 tsp of cayenne. If you like it mild, then swap the serranos for jalapenos and leave out the cayenne pepper altogether.

I served it with corn fritters, sour cream, shredded monterey jack and salsa fresca. See below for the the salsa fresca recipe and I'll post the corn fritter recipe tomorrow.

Ingredients:

• 1 cup pinto beans
• 1 cup navy beans
• 1 cup kidney beans
• 3 yellow onions, diced
• 2 large serrano peppers, seeded and diced
• 6 cloves garlic, minced
• 4 Tbsp chili powder (I prefer Penzeys Spices Chili 9000)
• 2 Tbsp ground cumin
• 1/2 tsp cayenne pepper*
• 1 tsp dried oregano
• 3 15 oz cans crushed tomatoes
• 6 tomato cans of water, plus additional if necessary
• salt to taste, if desired

*I buy the extra hot cayenne, you may want to adjust amounts if yours is milder.
In large pot, combine all beans with enough water to cover by several inches. Bring to a boil, cover, and remove from heat. Leave covered for one hour. (Alternatively, soak beans overnight in water.)

In a large, heavy pot, I like to use my cast iron dutch oven for soup making, heat 3- 4 Tbsp olive oils over med heat. Add the onions and serrano peppers, reduce heat to low and cook for 10 min, or until onions are translucent. Then add garlic and spices and cook for two minutes more.

Add tomatoes and beans, and additional water. Bring to a simmer, and cook uncovered for 2 1/2 to 3 hours. If chili begins to get too dry, add more water. 

Serve with Salsa Fresca (recipe follows), shredded Monterey Jack and sour cream.

Salsa Fresca:

This is a very simple recipe that is great for serving on chicken, with chips, as an accompaniment to chili, with eggs, or just about anywhere else!

Ingredients:

• 2 tomatoes, diced
• 1/2 cup minced red onion
• 1/2 jalapeño, seeded and minced 
• juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• kosher salt and fresh cracked black pepper to taste

Combine all ingredients in a bowl, and poof! It's done :-)