Whether you choose to use canned beans or cook your own, this is a very easy, hearty and satisfying chili. It is crazy cheap to make and can be made in large batches and frozen or canned.
1 can or 2 cups cooked black beans
1 can or 2 cups cooked red kidney beans
1 can or 2 cups cooked pinto beans
1/2 C diced onion
1 large clove garlic, minced
1 C crushed tomatoes
1/2 t basil
1/2 t parsley
1 T chili powder
1/2 t salt
3 1/2 to 4 C vegetable broth
For heat: add 1/4 t cayenne or 2-3 T diced and seeded serrano pepper or jalapeno pepper
1 T potato or corn starch + 2 T cold water
1 – If cooking your own, cook one cup of each black, red kidney and pinto according to package directions. If using canned beans, rinse and drain one can of each black, red kidney and pinto.
2 – Saute’ onion and garlic in a little vegetable broth, cooking until onions are clear
3 – add crushed tomatoes, spices and peppers, stirring well
4 – add beans and stir until heated through
5 – place flour and cold water in tightly sealed container and shake to blend. Pour into chili while stirring, to thicken.
Serve hot. Also good over rice or in baked potato.