Trois Chili aux haricots

Nous avons eu notre première chute de neige, l'autre jour. Belle neige qui recouvrait les motifs et les voitures et ressemblait à de la crème fouettée. Il était temps de sortir l'habit de neige de Benny. We have never found a coat that was able to keep him from shivering in the cold so we always double-layered him in a sweater and a coat. But then we had a special snowsuit custom-made for him. It’s made specifically to his measurements so it fits perfectly. It even has his name embroidered on the collar. This snowsuit keeps him toasty warm and he looks adorable in it too!

Since they don’t make the snowsuit in our sizes, we have to warm up with something hot and comforting. Nothing feels better than wrapping your cold hands around a hot bowl of yumminess! My Three Bean Chili does the trick.

For my chili, I used parsnips instead of carrots. Parsnips taste like carrots with a kick. They might not be as pretty as carrots but what they lack in looks, they make up for in personality. Spicy green chiles and red pepper flakes add another zing. I used a can of diced green chiles but if you have fresh serrano or even habanero chiles, allez-y!

J'avais l'habitude 3 different beans in this chili. That’s where the name came from. You can use 2 kinds of beans but then you would have to call it “It’s Supposed to Be Three Bean Chili But I Didn’t Listen and Only Used Two Beans Chili.” 🙂 Use whichever beans are your favorites. I used black beans, dark red kidney beans and garbanzo beans. You might be thinking chickpeas in a chili sounds strange but they add a nice firmer texture than the other softer beans. Croyez-moi.

The garnishes run the range of raw red onions, crème sure végétalien, scallions and/or vegan cheese. I used all of them along with bright, fresh cilanto. What’s better than a big pot of chili cooking, warming up the house and filling the air with the inviting aroma of tomatoes and spices? So if you’re feeling chilly, have some chili. Trois Chili aux haricots. Jouir de!

Trois Chili aux haricots

1 Tbs. l'huile de carthame
1 med. oignon, dés
4 gousses d'ail, hachées
1 gros poivron, haché
2 petite ou 1 large parsnip, dés
5-6 tomates italiennes, diced or 1-15 oz. tomates en dés
1-15 oz. boîte de haricots noirs, égouttés et rincés
1-15 oz. pouvez haricots rouges, égouttés et rincés
1-15 oz. can garbanzo beans, égouttés et rincés
½ cup corn kernels
1-4 oz. can diced green chiles
1 cup water or low-sodium vegetable broth
Sel et poivre au goût
1 Tbs. Mexican Chile Powder
1 Tbs. de cumin moulu
1 Tbs. de coriandre moulue
1 Tbs. paprika
Une pincée de flocons de piment rouge
2 Tbs. de coriandre fraîche, haché

Optional garnishes: raw chopped red onions, crème sure végétalien, chopped scallions, vegan shredded cheddar or Pepperjack cheese

Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes jusqu'à tendreté. Ajouter le poivron, garlic and parsnip. Cook the veggies until tender, sur 8 minutes.

Mix in the tomatoes, haricots, maïs, chiles and water. Incorporer les épices. Bring the chili to a boil and then reduce the heat to a simmer. Simmer, découvert, pour 45 minutes, en remuant souvent, until the veggies are tender and the chili has thickened. Add the cilantro to the chili.

Garnir avec les oignons verts, raw red onion, crème, and/or cheese. Servir chaud.

Le “V” Parole: Dites-le. Mangez-le. Vivre.

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One Response to Trois Chili aux haricots

  1. Brian Février 3, 2012 à 10:48 pm #

    Gonna have to give this one a shot. I’ve been looking for a good chili. I never get it to taste ‘just’ right and really, really miss my chili

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