This time of year is great for chili eating, isn’t it? This recipe is good for a large winter party or after being outside in the cold. You’ll start with 10-cups of cooked beans – yes, it feeds a crowd! If you’ve never cooked beans by soaking and cooking them, this recipe is good to try. Follow the directions from “How to cook with dried beans” and you’ll skip buying canned beans and canned soups – for good.
4-cups of dry beans will equal 10 cups of cooked beans. You can do a mix of pinto beans and black beans together for this vegetarian chili. If I’m only buying exactly 4-cups of dried beans, when I go to the grocery store, I bring a 1-cup measuring cup in my handbag. At the bulk food bins, I scoop out and measure 4-cups of dried beans and buy exactly what I need for this recipe.
You can also make this recipe by using a slow-cooker and I’ll share that, too. It’s best on a day when you’ll be gone all day or after a day of activities. When my kids are hungry, they start talking about getting fast food on the way home. It’s easy to talk them out of that by saying, “I’ve got dinner all ready at home.” That’s when moms get to say, “BAM!” Well, dads can say it, too.
This is also a great dish to bring to a pot-luck party. I brought it to an end of season soccer team party and it fed lots of hungry soccer players – and their parents.
- 2 Tablespoons olive oil
- 1 large onion, diced
- 2 teaspoons kosher salt
- 4 garlic cloves, minced
- 1 Tablespoon Mexican oregano
- 1 Tablespoon cumin
- 1 Tablespoon chipotle peppers in adobo sauce
- 1 teaspoon chili powder
- 2 each 28 ounce canned tomatoes, whole peeled. (Drain them BUT save the liquid – chop them into bite size pieces.)
- 2 cups (about) liquid from the canned tomatoes
- 2 cups vegetable stock (or water)
- 4 cups corn, frozen (2 pounds or 32 ounces)
- 10 cups of cooked beans, liquid drained – pinto, black or mixture of both
- 1 bunch cilantro, chopped
- In large stock pot, heat 2 Tablespoons of olive oil on medium heat.
- Add onions and salt and sauté for 5-7 minutes.
- While onion is cooking, drain tomatoes (reserve liquid) and rough chop them.
- Add minced garlic to onions and stir.
- Add all spices and stir.
- Add rough chopped tomatoes, reserved tomato liquid and frozen corn.
- Add 10 cups of cooked beans.
- Next, bring chili to a boil and simmer, covered, for about 20 minutes.
- Add chopped cilantro, stir and cook for 5 minutes.
- Adjust salt and seasoning.
- Serve with warm cornbread and enjoy.
- I cook the beans the day prior to making this – or I cook them overnight in my slow-cooker. Honestly, I don’t like to cook them overnight because they smell too good!
- I like to buy whole, peeled canned tomatoes because this is the least expensive way to buy them. If you want to buy them chopped or diced, go for it.
- Look for Mexican oregano on the Hispanic (or International) food aisle. The spices on this aisle lend themselves to chili more than any other spices.
- You can always add more vegetable stock if you like your chili with more liquid.
- If you simply must have meat in your chili (nothing wrong with that!), 1-pound of cooked ground pork, beef or turkey could be added. The carnivores in your life will thank you.
- When serving, add different toppings – cheddar cheese, sour cream, lime wedges, chopped onion or sliced avocados.
- Leftovers can be frozen in an airtight container.
- Don’t ask me how many cans of beans are needed for this recipe. I’ll come find you and spank you for not cooking with dried beans. Snap. (OK, really, if you want to know, just email me.)
What’s your favorite cold weather soup?
Go Gingham related links:
Pumpkin and squash soup – it’s easy and delicious!
Why I cook with dried beans – complete with money saving chart!
Very easy and tasty white bean dip
Corn and black bean salad – made with dried beans
Spicy hummus – yes, spicy and made from dried beans!