New This Month

Vegetarian Three-Bean Chili

This chili is also delicious served over white or brown rice or with warmed tortillas on the side.

  • Servings: 8

Source: Martha Stewart Living, February 2008

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 medium carrots, finely chopped
  • 1 large onion, finely chopped
  • 1/2 jalapeno chile, seeded and minced
  • 3 large garlic cloves, minced
  • 1 1/2 teaspoons dried oregano, preferably Mexican, crumbled
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 chipotle chile canned in adobo sauce, minced
  • 1 can (28 ounces) whole plum tomatoes, drained and crushed
  • 1 bay leaf
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 1/2 cups water
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces (5 cups)
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro, plus sprigs for garnish
  • 1 avocado, peeled and sliced, for garnish
  • Lime wedges, for serving

Directions

  1. Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour.

  2. Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime.

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