Three Bean Vegetarian Chili
From the Williams-Sonoma Kitchen Library: Beans & Rice
This recipe has been edited to be more family friendly. Now, not unlike a movie that has likewise been edited for family friendliness, it is perhaps more fit for small children.
Serves: 6 (I, of course, tripled the recipe to allow for a larger crowd and leftovers)
Ingredients:
3/4 cup dried pinto beans
3/4 cup dried red beans
3/4 cup dried black beans
2 Tablespoons olive oil
1 extra large "costco sized" yellow onion, or 3 smaller yellow onions, chopped
1 fresh jalapeño pepper, seeded and minced
6 large cloves garlic, minced (I used 1 rounded tablespoon bottled minced garlic)
2 tablespoons chili powder (the original recipe called for 6 tablespoons)
3/4 tablespoon cumin (the original recipe called for 2 1/2 tablespoons)
3/4 teaspoon dried oregano
4 cans (14.5 oz each) petite diced tomatoes
3 yellow onions ( I used 3 extra large "costco sized" yellow onions for the triple recipe)
*this recipe is still under construction
