This Three-Bean Chili is based on a recipe from the American Heart Association Quick And Easy Cookbook. Lately, I’ve been trying out at least one recipe from this book each week. Unfortunately, the book isn’t vegetarian, so I’m afraid I’ll run out of new things to try long before I’m ready to give this wonderful book up!
I’ve made the Three-Bean Chili two ways. The first time I made it with beer, according to the instructions in the book. It was good but alcohol tends to give me a stomachache. The second time around, in addition to other changes, I skipped the beer and added onion soup mix instead. The result was much better for my tummy and still very delicious.
The following recipe is my own alcohol-free version.
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
3/4 oz. onion soup mix ( I use three single serving pkgs)
3-4 oz. tomato paste
2 tbsp. chili powder
2 tsp. ground cumin
1/2 cup plain yogurt
garlic powder, to taste
salt, to taste
In a large pot, combine beans, 1 cup water, tomato paste, onion soup mix, chili powder and cumin. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Add more water as needed.
Add salt and garlic powder to yogurt to taste. I like mine strong, but that’s just my personal taste.
Pour chili into four bowls and top with seasoned yogurt.
Note: Chili is also delicious served over brown rice. Or, for a vegan chili, skip the yogurt.