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Chef Stuart’s Bean Chili

Serves 6
Prep Time 15 minutes
Total Time 30 minutes
Ingredients

2 tablespoons olive oil

1 large onion, diced

6 cloves garlic, minced

4 tablespoons chili powder

2 tablespoons ground cumin

½ teaspoon cayenne pepper

2 x 400g cans crushed tomatoes

4 tomatoes, seeded and chopped

1 200g can red kidney beans, drained

1 200g can white beans, drained

1 200g can black beans, drained

700ml vegetable stock

½ teaspoon salt

½ teaspoon pepper

 

Garnish:

Grated cheddar cheese

Sour cream

Directions
  1. Heat oil in large pot. Add onion and garlic and cook for 3-5 minutes until onions are softening.
  2. Add chili, cumin and cayenne powders. Stir well.
  3. Add cans of tomatoes and fresh tomatoes. Bring pot to a simmer.
  4. Add the cans of beans to the chili along with the vegetable stock.
  5. Add seasonings and taste. Let simmer for 10 – 15 minutes or until beginning to thicken slightly.
  6. If using meat add into the last 5 minutes of cooking.
  7. Serve with a tablespoon of sour cream and freshly grated cheddar. 

There is really not much to say about this dish. It is the ultimate comfort food on a cold night. This chili is a meatless one but you can add your favorite cooked red meat to this recipe and you’ll have a one pot meal in front of you in no time.

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Preparing mini appetizers with Alison in Napa.
Photoshoot in my friend Pete’s incredible kitchen
picking some fresh vegetables…all organic!
Enjoying my blueberry pancakes , check them.
Me during my latest photoshoot.