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Three Bean Chili

Three Bean Chili

6 to 8
4 hr
40 min

1/2 cup Adzuki beans 

1/2 cup Red Calypso beans

1/2 cup Pinto beans 

3 bay leaves 

1 teaspoon salt

2 tablespoons canola or vegetable oil

1 cup yellow onion, diced 

1/2 cup carrot, peeled and diced 

1/2 cup celery, peeled and diced 

4 cloves of garlic, minced

2 tablespoons dark chili powder 

1 tablespoon ground cumin

1 teaspoon ground coriander

1-28 ounce can crushed tomatoes

1 cup frozen corn kernels, defrosted

1/2 cup chipotle in adobo, pureed in blender or food processor until smooth 

1 quart vegetable stock

Salt and pepper 


Put all beans in a medium sauce pot and cover with lightly salted water. Bring to a boil and turn off heat, letting them stand for 1 hour. Drain and rinse beans, and place back in the pot. Cover beans again with lightly salted water and add bay leaves. Bring the beans to a simmer, then cover and cook until beans are tender but skins are not split, approximately 2-3 hours. Check beans often and add water if needed to keep them covered completely. Once tender, drain beans and set aside. Yield should be between 4 and 5 cups. 

Heat the canola oil in a large sauce pot over medium heat. Add onion, carrot, celery, garlic, chili powder, cumin and coriander. Cook vegetables until softened, 3 to 4 minutes. Add the cooked beans, crushed tomatoes, corn kernels, chipotle puree and vegetable stock. Bring to a boil then reduce to a simmer. Cook until chili is thick, about 30 minutes. Season to taste with salt and pepper, serve immediately. 

Suggested garnishes: chopped cilantro, diced jalapeno peppers, shredded cheddar cheese, crumbled corn bread, hot sauce