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Home -> Soups & Stuff -> Chili

Two Bean Chili Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
1 1/2 pounds dried Great Northern beans, picked through
1 1/2 pounds dried pinto beans, picked through
1/4 cup olive oil
7 cups chopped onion
1/4 cup chili powder or to taste
2 1/2 tbsp. tomato paste
1 1/2 tbsp. minced garlic
1 1/2 tsp. ground cumin
3/4 tsp. dried oregano
3/4 tsp. dried basil
1/4 tsp. cayenne pepper
7 cups chicken or vegetable broth
two 15 ounce cans whole kernel corn, undrained
15 ounce jar roasted red bell peppers, drained and chopped
12 ounces prepared tomato sauce
1 tsp. salt
1 tsp. pepper
grated cheddar cheese
chopped red onion
sour cream
chopped fresh cilantro leaves


Directions
Place beans in a large pot with water to cover. Let beans soak overnight. Drain beans and add water to cover. Heat beans to a simmer. Simmer beans until tender, stirring occasionally, about 60 to 90 minutes. Drain beans and transfer to a large bowl. Heat oil in same pot. Add onions and cook until tender, about 15 minutes. Add chili powder, tomato paste, garlic, cumin, oregano, basil and cayenne and cook, stirring, 1 minute. Add beans, broth, corn with liquid, bell peppers, tomato sauce, salt and pepper. Heat to a boil. Reduce heat and simmer about 90 minutes until chili is thickened. Garnish with cheddar, red onion, sour cream and cilantro if desired.

Serves 8 to 10.



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