Three Bean Chili
1 Tablespoon Canola Oil
1 Large Onion, chopped
4 Cloves Garlic, minced
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/2 Teaspoon Chipotle Sauce
28 Ounce Can Crushed Tomatoes
3 Tomatoes, chopped
15 Ounce Can Red Kidney Beans, rinsed
15 Ounce Can Cannelloni Beans, rinsed
15 Ounce Can Black Beans, rinsed
1 Cup Red Wine
2 Cups Vegetable Stock
1/2 Teaspoon Pepper
Salt to taste
Green Onion, for garnish
Cheddar Style Mock Cheese for garnish
1. Heat Oil in a large pan over high heat. Add the onions and cook until softened. Reduced heat, add garlic. Cook 3 minutes. Add chili powder, cumin, and chipotle sauce. Cook for 2 minutes.
2. Add the tomatoes, beans, wine and stock. Mix well. Bring to a boil, then reduce to simmer and cook for 30 minutes. Add the salt and pepper.
3. Garnish with onion and cheese when serving.
Goes well with toast.
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