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Serves: 8–10
Serving suggestion: Serve with shredded cheddar cheese, sour cream, chopped green onions, and tortilla chips or garlic bread
Ingredients
250g Cullen’s Foods organic Black Turtle Beans, cooked and cooled
250g Cullen’s Foods organic Navy Beans, cooked and cooled
250g Cullen’s Foods organic Dark Red Kidney Beans, cooked and cooled
2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic, chopped
2 chipotle peppers in adobe sauce, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 bay leaf
1 tablespoon dried oregano
2 cups corn (frozen or canned)
1 red bell pepper
1 green bell pepper
850mL can diced tomatoes
850mL can pureed tomatoes
156mL can tomato paste
1 teaspoon smoked paprika or a few dashes of liquid smoke
Salt and pepper to taste
Prepare Cullen's Foods beans as preferred. Cool.
Reserve bean liquid and add to chili as it cooks (prevents chili from becoming too dry as it simmers).
Sauté onions with oil in a large heavy-bottom pot.
Add chopped peppers.
Add salt and pepper.
Add garlic and stir until fragrant.
Add chipotle peppers, cumin, coriander, oregano and bay leaf. Toast spices.
Add tomato paste and cook for 2–3 minutes.
Add chopped and pureed tomatoes, along with all prepared beans and corn.
Add smoked paprika or liquid smoke.
Simmer for 1 hour until flavours blend.
Adjust salt and pepper.
