Friday, November 4, 2011

Full o' beans chili

From Epicurious (very slightly tweaked - I use frozen corn instead of frozen lima beans):


1 tablespoon olive oil
8 large garlic cloves, chopped
2 14 1/2-ounce cans Mexican-style stewed tomatoes
1 15-ounce can black beans, well drained
1 15-ounce can kidney beans, well drained
1 15-ounce can garbanzo beans (chick-peas), well drained
1 10-ounce package frozen corn, thawed
3 tablespoons chili powder
1 tablespoon ground cumin
Cayenne pepper
1 teaspoon (or more) red wine vinegar

Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and corn is tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste.

Frozen Mamas:
Thaw & simmer for about 30 minutes. Season with salt & pepper as you see fit. It's also good with some beer added as it simmers, and with any other stuff you'd add to chili. Enjoy!

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