Ingredients Jump to Instructions ↓

  1. 680 g dried Great Northern beans, picked through

  2. 680 g dried pinto beans, picked through

  3. 1/4 cup olive oil

  4. 7 cups chopped onion

  5. 1/4 cup chili powder or to taste

  6. 2 1/2 tbsp. tomato paste

  7. 1 1/2 tbsp. minced garlic

  8. 1 1/2 tsp. ground cumin

  9. 3/4 tsp. dried oregano

  10. 3/4 tsp. dried basil

  11. 1/4 tsp. cayenne pepper

  12. 7 cups chicken or vegetable broth

  13. 420 g cans whole kernel corn, undrained

  14. 420 g jar roasted red bell peppers, drained and chopped

  15. 336 g prepared tomato sauce

  16. 1 tsp. salt

  17. 1 tsp. pepper

  18. grated cheddar cheese

  19. chopped red onion

  20. sour cream

  21. chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Place beans in a large pot with water to cover. Let beans soak overnight. Drain beans and add water to cover. Heat beans to a simmer. Simmer beans until tender, stirring occasionally, about 60 to 90 minutes. Drain beans and transfer to a large bowl. Heat oil in same pot. Add onions and cook until tender, about 15 minutes. Add chili powder, tomato paste, garlic, cumin, oregano, basil and cayenne and cook, stirring, 1 minute. Add beans, broth, corn with liquid, bell peppers, tomato sauce, salt and pepper. Heat to a boil. Reduce heat and simmer about 90 minutes until chili is thickened. Garnish with cheddar, red onion, sour cream and cilantro if desired.


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