it began with a simple idea:
what can i make that will
last a week in the fridge,
will warm us through,
be easy peasy to put together,
and still be delicious
by the very least,
ideally 5th day?
as i told dw
“we are going to have stoupli
the entire winter.
this is likely going to be
an ongoing theme around these parts.
sorry about that
bring on the cold!
what do you have for lunch?
three bean chili
as inspired by will cook for friends and something for sunday
*note: it’s early in the season, or late, but i was able to use all fresh vegs. as the season progresses i will likely turn to canned tomatoes and the make up of the recipe will differ slightly depending on what vegs i can get at the market. adjust accordingly, use your best judgement.
**note: we don’t do canned beans, we’ve been trying our hand with dried beans. by all means, for convenience and preference, use canned if that works for you!
***note: the use of cocoa powder and coffee is not new. for Cincinnati chili, it uses a very generous amount of cocoa and wendi once fed me her commitment chili that has coffee in it. it adds a dark richness to the stew. if you’re against caffeine, or darkness and whatever, use broth or water.
a swirl or two of olive oil, enough to coat the pan/pot
1 cup dried black beans (soaked overnight, cooked for approx 2 hours, until al dente)
1 cup dried chickpeas/garbanzo beans (soaked overnight, cooked in crockpot on high for approx 2-3 hours, until al dente)
1 cup dried navy beans (soaked over night, cooked for approx 2-3 hours, until al dente)
1 huge, gigantore ripe tomato, rough chopped (a can of whole tomatoes is fine)
3 carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 red bell peppers, diced
1 big tomato, rough chopped (a can of tomatoes is fine if not using fresh)
3 cloves of garlic, minced
1 jalapeno, deseeded and diced
2 bay leaves
2 heaping tsp unsweetened cocoa powder
2 TBL spoons italian seasoning
2 tsp cumin
1 tsp, more or less, smoked paprika
1 tsp chili powder
3 cups strong black coffee
1-2 cups leftover cooked bean liquid (or water or stock is fine)
salt/pepper to taste
one of the things that i’ve learned from watching cooking shows and competitions: season well! for every layer of vegs that i add to the pot, i sprinkle in salt & pepper.
in a big pot, heat olive oil at medium high heat. add in the diced onion and saute until translucent. next add in the other vegs, being sure to season between layers and allowing each veg proper saute time. you’re building flavors, don’t skimp.
add in the dry seasonings and mix thoroughly.
pour in liquids, coffee and bean liquid (or water), bring to a boil. lower temp to gentle simmer and cook until beans are soft, up to 45 min – an hour.
*if using canned beans, don’t add the beans until the final 30 minutes. but do allow the other vegs to simmer in the liquids.*
this is even better the next days when all the spices mingled and got merry.
serve with toast, sometimes i added diced avocado if i was feeling fancy, other times, i ate it simply.