Easy Vegetarian Three Bean Chili
This couldn’t be easier or tastier. The recipe is enough for 6 servings.
1 cup kidney beans dry or canned (rinsed)
1 cup black beans dry or canned (rinsed)
½ cup adzuki beans
½ cup spelt or wheat berries (optional)
½ cup of chopped celery
½ cup chopped onion
½ cut chopped carrots
2 tablespoons of extra virgin olive oil
4 sprigs of fresh rosemary wrapped in cheesecloth
1 can (28 ounces) of chopped tomatoes with juices
1 jar ChileBoss™ Strawberry Amarillo Sauce
About 2 quarts of water. (The amount of water assumes you are using dry beans.) Use less if using canned beans.
Salt and pepper to taste
Put the olive oil in a heavy 4-quart stockpot and heat the oil.
Then add all of the vegetables and cook until soft but not brown.
Add the rosemary and cook until just fragrant.
Then add the tomatoes and ½ teaspoon of salt and heat.
Add the beans and the ChileBoss™ Strawberry Amarillo.
Add the water, raising the temperature and bringing the mixture to a slow boil.
Reduce the heat, cover the pot and cook about 45 minutes.
Cook until the beans are done and the mixture look like chili. The time on this chili depends on a number of things but if you are using fresh dried beans it should be ready in about 45-50 minutes.:
If you are using canned beans, use less water by half since the beans will not absorb the water.
If you are using spelt, you will want to add a little more water.
If you are using fresh dry beans, then this recipe should take only 45 minutes to finish.