3 Bean Chili:
It was a rainy weekend here in Encino and I felt like I was hibernating but still managed to get a lot accomplished at home over the weekend. Restful and productive is how I like it. The kids and I played Junior Scrabble then watched “Life of Pi” (a screener that a client of my husband’s let us borrow). I loved this movie and it was great for the kids to watch. It revealed so many important life lessons and I hope Hollywood takes note and continues to make more of these types of movies. For dinner, I wanted something hearty and healthy so I made a quick 3 Bean Chili dish that we all feast on while we enjoyed “Life of Pi.” Most of the time, I add only chili beans to my chili but noticed a recipe that included a variety of different kinds of beans so I wanted to give it a try. Since my pantry is always “well stocked,” I found white kidney beans, black beans and chili beans to add to my traditional recipe. Try it and let me know how you like it!
Stay positive and take a step toward your dreams this week!
Ali in the Valley
Photo by: Ali
Recipe for 3 Bean Chili:
1 tablespoon olive oil
1 onion, diced (1 cup)
1 green bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup) (optional)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean) or (ground turkey)
1 (28-ounce) can crushed tomatoes
2 cups water
1 tbs of chili powder
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and chili powder and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season to taste with salt and pepper.