Wednesday, March 2, 2011

Three Bean Chili

Our church hosts an annual Chili Cook Off in the fall and this was my entry. At that point in time I was trying an elimination diet for my newborn son: no dairy, no soy. I took this recipe because it was chock full of vegetables and taste, but had no soy products such as Morningstar Farms Griller Crumbles. I have adjusted a few things recently, cutting back a bit on the spice and adding vegetable broth to reduce the sodium content. Enjoy this hearty chili with some crunchy cornbread on a cold winter night.

1 Tblsp. Olive oil
1/2 medium onion, chopped
2 bay leaves
1 tsp. ground cumin
1 1/2 tsp. salt
2 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, roughly minced
2 (4 oz.) cans diced green chiles
1 (15 oz.) can peeled, diced tomatoes in juice
1 (15 oz.) can vegetable broth
2 Tblsp. chili powder
1 (15 oz.) can Great Northern beans
1 (15 oz.) can chickpeas
2 (15 oz.) cans black beans, or 4 cups homemade black beans
1 (15 oz.) can whole kernel corn, drained

Heat oil in a large pot over medium heat. Stir in onion, celery, bay leaves, cumin, and salt. Saute until onion is tender then mix in carrots, garlic, and green chiles. When vegetables are heated through, add chile powder, diced tomatoes, vegetable broth and beans. Bring to a boil, then reduce heat to low and simmer approximately 45 minutes. Stir in corn and continue cooking for 5 minutes before serving.