Three Bean Chili
Item
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Title
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Three Bean Chili
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Identifier
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Chili
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Description
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Three Bean Chili
1 T. olive oil
1/2 c. onions, diced
1/2 c. celery diced
1 T. garlic, minced
1 T. chili powder
1/2 t. cayenne pepper
1/4 t. ground black pepper
1/2 t. ground cumin
1/2 t, paprika
1/2 t. oregano
1 bay leaf
1 T. all-purpose flour
1 c. water
1/2 c. V-8 juice
15 ox. can diced tomatoes with juice
1 T. sugar
1 t. salt
15 oz. can each, rinsed and drained (red kidney beans, garbanzo beans, pinto beans)
Saute onions and celery in the oil in a large soup pot until onions are clear. Add garlic and cook about 3 minutes. Add spices and stir until combined. Stir in flour and cook an additional 3 minutes. Add the water and V-8 juice and stir until thoroughly combined. Add the diced tomatoes, sugar and salt and heat to simmer for about 15 minutes. Ass the beans and cook about 10 more minutes or until heated thoroughly and ready to serve. Add more water and taste to adjust seasonings as needed.
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Creator
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University of Michigan Dining Services
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Subject
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Entree
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Source
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“Let’s Get Cookin’.”
Ann Arbor, Michigan: Student Advocates for Nutrition (SAN)
2011-2014
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Rights
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Gift of Janice B. Longone to the University of Michigan Special Collections
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Type
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Text - Recipe
Three Bean Chili