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Three-Bean Chili


Ready In: 610 Minutes
Prep Time: 15 Minutes
Cook Time: 95 Minutes
Serves 4

INGREDIENTS

Three-Bean Chili

DIRECTIONS

  • Pick over beans to remove pebbles and other debris. Combine beans in a large bowl and cover with 8 cups warm water. Leave overnight. (This will reduce the gas-producing qualities of the beans by washing away some of the complex sugars and will speed up the cooking time.) The next day, rinse the beans well. Place in a soup pot and cover with water. Bring to a low boil.
  • Cook until just soft, about 1 hour. Drain. Meanwhile, prepare the other ingredients.
  • Dice pasilla chili, making certain your fingers do not touch the seeds. (If you have sensitive skin you may want to wear rubber gloves, since the chili oil can burn. Be especially careful not to touch your eyes after you have been handling chilies.)
  • Place all ingredients, except flour, salt and garnishes in a large pot with the cooked beans.
  • Cook for 30 minutes on low heat, stirring occasionally. Meanwhile preheat oven to 350°.
  • Add flour and cook 5 minutes longer.
  • Season with salt.
  • To serve: toast tortillas in preheated oven until golden and crispy. Place tortilla on plate and ladle the chili over the tortilla. Sprinkle with diced green onions.
  •  SAVE