Joanne Weir Follow @ChefJoanneWeir

Three Bean Vegetarian Chili

Three Bean Vegetarian Chili

Serves 6



1/2 cup (3 oz) pinto beans
1/2 cup (3 oz) kidney beans
1/2 cup (3 oz) black beans
3 tablespoons olive oil
2 medium onions, chopped
2 serrano or jalapeno peppers, minced
4 large cloves garlic, minced
4 tablespoons chili powder
2 1/2 tablespoons ground cumin
1/4 teaspoon cayenne
3/4 teaspoon dry oregano
1 28-oz can crushed plum Italian tomatoes

salt and freshly ground pepper


Pick over the beans and discard any stones.  Place them individually in separate bowls, cover with plenty of water and soak overnight.  Drain and discard water.

Preheat an oven to 300˚F.  Heat the oil in a large soup pot.  Add the onions and peppers and cook over low heat until the onions are soft, 10 minutes.  Add the garlic, chili powder, cumin, cayenne and oregano and cook 2 minutes.  Add the beans and tomatoes and enough water to cover by 3".  Pour into the baking dish.  Place in the oven and simmer slowly uncovered until the beans are very tender and begin to fall apart, 3 to 4 hours, adding water as necessary.  Taste and season as needed with salt and freshly ground pepper.