Easy Three Bean Chili: A Cheap and Cheerful Party Favorite
This three-bean chili is easy to make, but has a long cooking time. The same simple ingredients are added multiple times to achieve a complex flavor profile that has had dedicated meat-eaters convinced they tasted beef. Part of the secret is the long (24 hours) cooking time, part of the secret is the relatively large amount of olive oil that substitutes for the missing beef fat.
226ozTinned Whole TomatoesRoughly chopped (put a knife into the jar and stir it a bit)
Instructions
Stage One
Assemble all of the first ingredient group in a roasting pan, cover and cook overnight.
Stage Two
Heat a heavy large frying pan with half the oil.
Cook half of the onion, peppers and garlic with the cumin, until the onions and garlic are fragrant.
Add this mixture to the beans along with half of the tomatoes, cover, and cook for 4-6 hours.
One hour before serving the chili, put the second half of the oil, onion, peppers and garlic.into a large frying pan and again, cook until they are fragrant.
Add this mixture to the chili with the rest of the tomatoes.
Cover and cook for the final hour.
Serve, or cool and freeze in small portions for later use.