How To Make Bean Chili

Great thing about Chili is that you can get as creative as you like – you have the options to use Kidney beans, pinto beans, black beans, or even all three. Start by heating up some olive oil following the onions until they are translucent. Red onion, also known as a Bermuda onion goes great with this chili. Stir in your red and green diced peppers and dice a whole jalapeno pepper to give it a little kick! Don’t forget the portable mushrooms and Roman tomatoes; these are great because they have less seeds and are thicker than round tomatoes.  To finish, make sure to add fresh raw corn preferably off the cob, our spice mixture, chicken stock, and 2 cans of black beans or however much you’re going to use.  Let it simmer for about 20 minutes then top with your favorite shredded cheese and enjoy! Chef Mark provides a beautifully colored recipe for bean chili that can easily be doubled for a larger crowd. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

3 Bean Chili

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt

1. Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
2. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

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