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Apres Ski Simple 3 Bean Chilli

Apres Ski Simple 3 Bean Chilli

Whether you're coming off the ski slopes, or just in from a cold winter day, nothing beats bowl of chilli to warm up with.  This simple recipe uses ingredients you likely already have in your pantry, and is quick and easy to make.  Don't forget to finish it off with a drop of Red Cap Peppa Sauce!


Ingredients

  • 2 (398 mL) cans red kidney beans, drained and rinsed
  • 1 (540 mL) can black beans, drained and rinsed
  • 1 (540 mL) can chickpeas, drained and rinsed
  • 1 (341 mL) can corn – or 1½ cups frozen corn, no need to thaw
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 (796 mL) can chopped tomatoes, with juices
  • 1 (750 mL) jar of tomato sauce
  • ½ cup chopped fresh cilantro (stems and leaves)
  • Green onions, thinly sliced (for finishing)
  • 2 tablespoons canola oil (or olive oil)
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon red chili flakes (more to taste)
  • Freshly ground black pepper (to taste)
  • Pinch of Kosher salt 
  • Water, as needed

Preparation

  1. Build the base.
    Heat the oil in a large pot over medium heat. Add the onion and a generous pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
  2. Soften the peppers.
    Add the red and orange/yellow bell peppers and cook until tender and lightly glossy, another 5 minutes.
  3. Add the aromatics and spices.
    Add the garlic and cook until fragrant, about 30 seconds. Stir in the chili powder, ground cumin, red chili flakes, and black pepper. Cook, stirring constantly, for 30 to 60 seconds, until the spices smell warm and toasted.
  4. Add tomatoes and simmer.
    Pour in the chopped tomatoes and their juices. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot. Cook uncovered for about 5 minutes.
  5. Introduce the beans and corn.
    Add the red kidney beans, black beans, chickpeas, and corn. Stir well to coat everything in the spiced tomato base.
  6. Adjust consistency and simmer.
    Add the jar of tomato sauce, and 1-2 cups of water (adjust to desired consistency). The chili should be thick but spoonable. Reduce heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally. Add water as needed.
  7. Finish with cilantro.
    Stir in most of the chopped cilantro during the final 5 minutes of cooking, allowing it to gently wilt and perfume the chili without losing its brightness.
  8. Season and rest.
    Taste and adjust seasoning with salt, black pepper, and additional chili flakes if desired. Let the chili rest off the heat for 10 minutes before serving.
  9. Serve.
    Ladle into bowls and finish with sliced green onions and a small pinch of remaining cilantro, sour cream (if desired), and of course a drop of Red Cap Peppa Sauce!