Take out your largest stock pot and get ready to make some serious chili! No joke, this recipe is going to yield a GIANT batch. If this intimidates you, especially those of you flying solo and cooking for one, feel free to cut the recipe in half.
Ingredients for 10-12 servings
2 C dry kidney beans
1 C dry black beans
1 C dry pinto beans
4 T EVOO
1 medium red onion, diced
2 red bell peppers, diced
2 poblano peppers, diced
6 cloves garlic, minced
3 C frozen sweet corn, thawed
Chili Sauce:
1 (28oz) can fire roasted diced tomatoes Muir Glen Organic BPA-Free
1 (6oz) can tomato paste Muir Glen Organic BPA-Free
32 oz vegetable broth
3-4 T chili powder (to taste)
2 T cumin (to taste)
1 T paprika (to taste)
1 T oregano
2-3 dried chipotle chili peppers, soaked in hot water until softened or 1-3 tsp chipotle spice. You can always add more for extra heat.
2 limes, juiced
2 T Apple Cider Vinegar
1-2 T molasses (to taste)
2-4 T grade B maple syrup (to taste)
1 C cilantro, chopped
Himalayan salt (you will be using more than you think you should!) and black pepper to taste
Read the Instructions here