It's officially chili season and this recipe for Three-Bean Chili is absolutely perfect for crisp Fall days. Although this chili is vegetarian I promise meat eaters won't even miss the meat. The variety of three types of beans gives this chili a hearty texture and fresh exceptional flavor. Pair this chili with homemade cornmeal buttermilk biscuits while you enjoy a football game in your cozy sweater and you're all set.
Three-Bean Chili (adapted from Cooking Light)
2 teaspoons olive oil
1/2 cup onion (chopped)
1/2 cup green bell pepper (chopped)
1/2 teaspoon garlic powder or minced garlic
3/4 cup water
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1 (15 1/2-ounce) can garbanzo beans (rinsed and drained)
1 (15 1/2-ounce) can red kidney beans (rinsed and drained)
1 (15 1/2-ounce) can black beans (rinsed and drained)
1 (14 1/2-ounce) can vegetable broth
1 (14 1/2-ounce) can diced tomatoes (undrained)
1/4 cup chopped fresh cilantro
Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic to pan and sauté for around 3 minutes. Stir in 3/4 cup water and the next 9 ingredients (through the divide tomatoes) and bring to a boil.
Reduce heat and summer for around 8 minutes.
Serve with cilantro, sour cream and diced avocado.
Cornmeal Buttermilk Biscuits (adapted from Food Network)
1 1/3 cups all purpose flour (plus more as needed)
2/3 cup yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 heaping teaspoon sugar
1 teaspoon salt
6 tablespoons unsalted butter - diced
3/4 cup buttermilk
Preheat oven to 450 degrees F and make sure the rack in the oven is in the center position. Line a baking sheet with parchment paper or a Silpat baking mat.
In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, sugar and salt. Incorporate 2 tablespoons of the butter in the flour mixture with your fingertips until it is completely incorporated. Work the remaining butter into the flour until it's in pea-size pieces. Gently incorporate the buttermilk to make a loose dough.
Lightly flour your work surface and turn the dough out of the bowl. Pat the dough into a 1/2 inch-thick rectangle and then fold the dough in thirds like a business letter (this makes the dough have flaky layers). Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick to make the biscuits. Use a 2-3-inch round cutter to make 6-10 biscuits and place them on the prepared baking sheet. Press the scraps together to form more biscuits.
Bake the biscuits until the tops are lightly browned about 13-15 minutes. Cool slightly on a rack and serve.