Slightly Smoky Mixed-Bean Chili
Try this Slightly Smoky Mixed-Bean Chili recipe, or contribute your own.
Try this Slightly Smoky Mixed-Bean Chili recipe, or contribute your own.
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt or to taste
- lemon or lime wedges
- shredded cheddar
- 3 to 4 tablespoons olive oil
- 5 cups assorted dried beans such as anasazi, pinto, black, adzuki, pink and red, sorted and rinsed well, soaked in ample salted water for 3 or 4 hours or overnight
- 1 small whole onion
- 2 to 3 fresh bay leaves twisted along their spines to crack them slightly
- 1 large or 3 small spanish onions chopped
- 4 to 5 cloves garlic minced
- 1 tablespoon 1 teaspoon ground chili or to taste
- 1/4 to 1/2 teaspoons chipotle chili powder or to taste
- 1 teaspoon cumin seeds lightly toasted and then pounded in a mortar and pestle
- 1 large can fire-roasted tomatoes. (i use muir glen). otherwis you could use whole, diced, or petite-diced, according to your preference
- 1/2 naval orange skin and pith removed coarsely chopped
- rice as an accompaniment (see my brown-rice pilaf it will be done just about when the chili is done)
- guacamole (see my recipe for plain and simple guac
- plain or goat's milk yogurt
- sliced scallions or minced white onions
- fresh mild goat cheese crumbled
- refrigerated-type salsa (or homemade: chopped toma fresh jalapeno, seeded and minced, diced onion, minced garlic and a squeeze of lime)
- chopped fresh tomatoes (optional)
- shredded iceberg lettuce (optional)
- Carbohydrate 0.866376666505632 g
- Cholesterol 19.845 mg
- Fat 6.4668883332047 g
- Fiber 0.285749996206065 g
- Protein 4.88280166656981 g
- Saturated Fat 4.01017716666199 g
- Serving Size 1 1 Serving (20g)
- Sodium 118.591999998896 mg
- Sugar 0.580626670299566 g
- Trans Fat 0.355927666647189 g
- Calories 80 calories
Step-by-step
- Drain beans of their soaking liquid and place in a large kettle with whole onion, and bay leaf.
- Fill pot with fresh filtered water to more than cover the beans -- 1 to 2 inches above the surface of the beans should do.
- Season cooking water with salt --enough that you can taste it.
- Bring the water gently to a boil, stirring occasionally.
- When water boils, turn heat to medium low and simmer beans until tender, about 1 1/2 to 2 hours.
- Older beans will take longer.
- You will probably have to top off the beans with more water as they cook.
- You can remove a few beans from the pot and cut through the center with a sharp knife to test for doneness.
- In a heavy-bottomed pan, sauté onions until slightly softened; make an opening in the sautéing onions and add a little more oil and the minced garlic, allowing it to sizzle a bit before stirring into the onions.
- Sauté mixture until onions are translucent.
- Quickly add the spices and herbs and stir once or twice into the onion mix to bring out the fragrance then remove from heat before they scorch.
- Add to the pot of beans along with the canned tomatoes (squeeze over the pot to break them up before adding if they are whole), and orange pieces.
- Simmer mixture for 1/2 hour or so until flavors blend.
- Taste for salt and seasoning and adjust.
- May be made a day ahead for best flavor.
- Serve over rice with choice of garnishes: guacamole, yogurt, scallions, minced onions, shredded cheddar or creamy goat cheese, lemon or lime wedges, chopped tomatoes and lettuce.
My Slightly Smoky Mixed-Bean Chili Adventure
As a busy working mom, finding time to cook a hearty and delicious meal can feel like a Herculean task. But this Slightly Smoky Mixed-Bean Chili recipe has become a lifesaver! It's incredibly flavorful, surprisingly easy to make, and even better the next day – perfect for busy weeknights and those precious moments of relaxation on the weekend.
The beauty of this chili lies in its simplicity and flexibility. The ingredient list might seem long, but trust me, most of these are pantry staples. I often adapt it based on what's fresh at the market or what I have on hand. Sometimes I add a diced bell pepper for extra sweetness, or swap the canned tomatoes for fresh ones during summer. The key is to not be afraid to experiment and make it your own.
The process itself is straightforward. The most time-consuming part is soaking the beans, which I usually do overnight. This step not only significantly reduces cooking time but also improves the beans' texture and digestibility. While the beans simmer away, I can get other chores done around the house, making this a truly efficient meal prep option. Sautéing the onions and garlic with the spices is a quick and fragrant process, infusing the entire dish with wonderful aromas that fill the kitchen with warmth and comfort. I often find myself humming along to the radio as I do this part, enjoying the feeling of creating something delicious for my family.
Once the chili is simmering, I have the luxury of tending to other tasks – checking emails, catching up on a good book, or just enjoying the peaceful quiet of the evening. The slow simmering allows the flavors to meld beautifully. The result is a rich, smoky chili that's full of depth and complexity – a far cry from those bland canned options. The subtle smokiness from the chipotle powder adds a hint of intrigue that my whole family loves. And the mix of different beans provides a delightful variety of textures and tastes. It's a complete meal in itself.
Serving this chili is always a joyful experience. I love setting up a self-serve bar with a variety of toppings. My kids especially love customizing their bowls with shredded cheddar cheese, dollops of yogurt, and chopped scallions. We often enjoy it with a side of brown rice, perfectly complementing the chili's hearty texture and robust flavors. It's a wonderful way to bond as a family over a shared meal, and the fact that it’s healthy and nutritious makes it even better.
This Slightly Smoky Mixed-Bean Chili is more than just a recipe; it's a comforting tradition that’s become an essential part of our family's weekly routine. The ease of preparation, the versatility of ingredients, and the delicious, satisfying result have solidified its place as a staple in our home. I highly recommend trying it – you won't be disappointed!
Beyond the practicality and deliciousness, this recipe represents something more: a moment of calm amidst the chaos of daily life, a chance to connect with my family, and a testament to the simple joys of home-cooked meals. And that, for me, is the most satisfying ingredient of all. It’s a reminder that even amidst a busy schedule, we can still create moments of warmth, connection, and of course, incredible flavor.
So, go ahead, try this recipe. Let the wonderful aromas fill your kitchen, let the slow simmering bring you peace, and let the shared meal bring joy to your family. You might just find yourself creating new memories and a new favorite chili!
