Three Bean Chili

Three Bean Chili and Zinfandel. Even better the second time around.I reheated the three-bean chili I made on Sunday in a sauce pan. The spices had time to blend into the beans and the dish seemed less hot and more flavorful. It was hearty and soul warming on yet another cold, rainy night. The Bogle Zinfandel also grew more beautiful with age. I find some red wines are amazing when they have had time to breathe. This was one of them.On the side I had a couple of handfuls of Food Should Taste Good Sweet Potato Chips.I had to go to the grocery store to pick up another honey crisp apple for dessert tonight (I know, I know…it was just THAT good yesterday.) and saw these on the shelf. I wanted something slightly sweet with the heat of my chili and the coolness of the Greek yogurt and cilantro. I also FELT great buying these because a portion of the sale went towards breast cancer research.

Three Bean Chili (serves 3-4)

• 2 TBS olive oil
• 1 medium/large onion, chopped
• 3 cloves of garlic, minced
• 2 jalapenos, minced
• 3 TBS Chili Powder
• 1 TBS Cumin
• 15.5 oz can Pinto Beans
• 15.5 oz can of Great Northern Beans
• 15.5 oz can of Black Beans
• 28 oz can diced tomatoes
• 2 cups chicken stock (or veggie stock to make it vegetarian)
• Cilantro, Greek Yogurt (or sour cream) and chips for serving

1. In a medium stock pan heat olive oil over a medium-high temperature. Add onions, garlic and jalapeno. Allow to cook about 5-minutes until fragrant and tender.
2. Add the spices and stir. Allow to cook another 1-2 minutes.
3. Add beans (make sure you drain and rinse them before adding them to the pot), diced tomatoes and stock. Bring to a boil.
4. Allow the mixture to simmer about 20-30 minutes. The longer you let it simmer the thicker and more flavorful it will be.
5. Serve with cool cilantro and Greek yogurt and crunchy chips.

I will write later about the Zone Bar I tried today. For now, there is a big Honey Crisp Apple in my oven that needs tending to. The perfect Glee treat .

Gleek,

Nora