Three Bean Chili
Use canned beans to speed preparation. If using dry beans, soak them overnight and plan for 60 min cooking time or 22 min if using a pressure cooker.
- 2 tsp cumin seeds
- 2 tbsp olive oil
- 1/2 cup yellow onion (chopped)
- 2 dried chilies
- 4 garlic cloves (minced)
- 1/2 tsp cayenne pepper
- 1 can of organic tomatoes (diced)
- 1 1/2 cup cooked pinto beans
- 1/2 cup cooked garbanzo beans (chickpeas)
- 1/2 cup cooked black beans
- 1 can of tomato paste
- 1 tbsp dried cilantro
- black pepper and Himalayan salt
- fresh cilantro to serve
- In a dry pot, cook the cumin seeds until medium toasted. Then transfer to a coffee grinder or mortar and powder the seeds.
Then saute the onions in the olive oil until transparent. Stir occasionally and add a little water to prevent burning, 1 to 2 tbsp at a time.
- Add the cumin powder, chilies, garlic, cayenne pepper and cook for a minute stirring.
- Add the canned tomatoes, 2 cups of water, all the beans (drained if using canned beans), tomato paste, and dried cilantro. Use more water if using dry beans (enough to cover the beans 1 inch) and cook for 20 to 25 minutes (or longer if dry beans).
- Season with salt and pepper and Serve with fresh cilantro.
