Wednesday, February 24, 2010

Swexican All Bean Chili

Feeds about 4 hungry mouths

1 can garbanzo beans
1 can kidney beans
1 can black beans
1 can pinto beans
1 red bell pepper
1 can sweet corn
1-2 cans tomato sauce (depending on desired runnyness)
2 tbsp olive oil
1/2 - 1 onion (depending on individual taste)
1 clove of garlic
2 tsp cumin
Salt (taste to tell :)
1/4 cup fresh cilantro
1 tsp crushed redpepper
1/2 lime (juice)
1 tsp chipotle chili

Optional for the brave
1/2 raisins
1 finely chopped green chili (with seeds if you dare)

How to:

Toss chopped onions and red pepper in to olive oil in a large deep pan. Let it sizzle and soften for about a minute. In with all the beans, the tomato sauce and everything else. If you have a lid that's big enough cover it all and let it simmer for about 20 to make the beans nice and soft. Stir every few minutes to get all the spices nicely blended and saturated.

Serve as chili in a bowl with some good bread/chips OR add 1 less can of tomato sauce and use for burritos.

If you're starting from scratch with dried beans make sure you pre soak them and cook individually. Different beans need different treatment. If unsure Google to know exactly what to do.


  1. THIS is going to be the first recipe I make in our new house, it sounds SO YUM! And yes, I'm going for the "brave" options! I have one question about the Chipotle Chili? I've never seen that. Is it special chili powder?

  2. This is one of my favorite meals. It is SO easy to throw together. I love to put it on a sprouted wheat tortilla and I usually eat two! Sam gobbled it up tonight.