I changed my chili recipe slightly because I wanted to incorporate beans that I do not usually use in chili. While in Whole Foods, I was browsing around the bulk bins. I always look for things that I have not tried before. I came across Christmas Beans. They are red in color, but have some of the markings that pinto beans do. They are similar in size and shape as the pinto bean, but are dark red. So I decided to use these in my chili as well as pinto and canellini beans.
Since I now have a pressure cooker, I can cook dried beans quickly. It only takes about 10 minutes! So I cooked the beans before I added them to the chili. I also used serrano peppers this time. I usually use jalapenos, but I wanted the chili a little spicier this time. Today was cold and rainy here so it was the perfect day for chili.
Three Bean Chili
1 cup dried black beans
1 cup dried canellini beans
1 cup dried Christmas beans
1 medium onion, chopped
3 cloves garlic, minced
2 serrano peppers, seeded and chopped
1/2 package of vegan crumbles
1 can Rotel or tomatoes with green chiles
1 can 15 oz tomato sauce
1 teaspoon cumin
4 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
Soak the beans overnight. Cook in a pressure cooker or a pot on the stove. Either way, you want the beans to be cooker before adding them to the chili. In a pressure cooker, cook for 12 minutes and if cooking on the stove, cook covered for about 1 1/2 hours.
In a skillet, heat 1 tablespoon olive oil. Add the onion and cook for a few minutes over medium heat until almost soft. Add the crumbles, if using. Cook for a few minutes and then add the garlic and the pepper. Cook for an additional 5 minutes, or until the peppers are soft.
Add this to a large soup pot along with the rest of the ingredients. Bring to a boil and then cover, lowering the heat. Simmer, covered for 30 minutes. Then uncover and simmer for 15 minutes. Serve with cornbread or crackers.
