/ck/ - Food & Cooking

Alrighty, Vegetarian 3-bean chili. Extremely hearty.

1 each Red and White onions
1 whole bulb of garlic
1 medium sweet potato
1 each red and green bell pepper
2 large jalapenos, one de-seeded the other not.
1 can (or three good ears) of corn
4 or 5 large stalks of celery
1 large can kidney beans, drained and rinsed
1 large can black beans, drained and rinsed
1 large can chili beans, do not drain and rinse these.
28-32 oz tomato puree
Cumin, hand-rubbed whole oregano, black pepper, ground chili powder of your choice (EXCEPT cayenne, that's for later and I used California chili powder,) sage, ground mustard.

Cut all vegetables into chunks about the size of the kidney beans, except the garlic which gets sliced into 1.5mm thick rounds.

4 tbsp butter into a large pot, heat it up on high until the butter browns, toss in the jalapeno, garlic, onions, and corn. Cook for 5 minutes, until vegetables start to get soft.

Toss in the bell pepper, sweet potato, celery, add about 4 tablespoons of salt to force water out. Cook for 7-8 minutes, stirring occasionally. Stain vegetables from liquids, discard liquids, return vegetables to pot and return pot to stove.

Add all of the beans to the pot of vegetables, mix well. grind up about 1 tablespoon of black pepper into the pot, stir. Add all of the tomato puree/sauce, allow to come to a boil, add the spices and half the amount of tomato sauce worth of water. Bring to a boil, reduce heat to low, simmer for a minimum of 2 hours, stirring occasionally.

Serve with rice, dust with cayenne pepper, garnish with lime.