Cooking With Casey
Written by Casey White   

6 Bean Chili

Beans add a wonderful stick-to-your-ribs component to chili, and this receipe delivers.  Enjoy the hearty, robut flavors and a soup that satisfies.


Total Time: Aprox  85 min
Prep: 30 min
Cook: 55 min
Yield: 3 quarts chili



1 cup diced yellow onion
2 carrots oblique cut
2 stalks celery sliced medium
1 cup diced green bell pepper
1 cup diced yellow bell pepper
1 cup diced red bell pepper
1 cup diced orange bell pepper
3 cloves garlic, chopped
2 Tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 bay leaves
2 tsp dried oregano
1 can fire roasted tomato sauce
3 cups vegetable stock - low-sodium
1 1/2 cups great northern beans
1 1/2 cups cooked and drained pinto beans
1 1/2 cups cooked and drained kidney beans
1 1/2 cups cooked and drained black beans
1 1/2 cups cooked and drained navy beans
1 1/2 cups cooked and drained lima beans
1 1/2 cups cooked and drained chickpeas
2 Tablespoons chopped cilantro leaves


Sour cream, grated Cheddar and chopped green onions, for garnishing, optional


In a large stock pot heat oil, then add carrots, celery, onions, bell pepper, chopped garlic, chili powder, salt, cumin, black pepper, cayenne pepper, oregano, and cook until vegetables are soft - 4 to 6 minutes. 


Add the bay leaves, tomato sauce, and stock; bring the mixture to a simmer, partially cover, and cook for about 25 minutes, stirring occasionally.


Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency.


Add the cilantro, taste and adjust the seasoning as necessary. 


Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.  Enjoy.




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