Three Bean Chili

Check out that steaming pot of chili from the Clean Food cookbook. Bean and I decided we wanted chili for dinner and I planned to make the Pioneer Woman's recipe since we'd enjoyed it before. Until I saw this recipe. It's vegan and has a strange sea vegetable called Kombu in it, which is supposed to reduce the gaseous properties of the beans. What's funny is that Bean doesn't like beans, but he did like the taste of this chili. I ate it for lunch everyday for a week and the guys at work said it smelled pretty good too.

We made some not-so-clean Jiffy to go on the side, plus we used regular cheese, not soy cheeze. I even tried a real red wine (I think it was pinot noir) instead of the sugary lambrusco I usually like. Since this first recipe from Clean Food came out so good, we decided to try some others.

Three Bean Chili (from Clean Food by Terry Walters)

1 thumb-size piece kombu

2 TBSP extra-virgin olive oil

3 garlic cloves, minced

2 onions, chopped

2 green bell peppers, diced

4 C. chopped tomatoes (I used canned)

1/2 C. tomato paste

1/4 C. red wine (I used pinot noir and had a glass with dinner)

1/2 tsp dried oregano

1 tsp cumin

2 TBSP chili powder

6-8 drops hot sauce (I left that out!!)

1/4 tsp cayenne

1/4 tsp sea salt (I don't measure salt, just used a pinch)

1 1/2 C. cooked black beans (I used 2 cans, easier than measuring)

1 1/2 C. cooked aduki beans (2 cans again)

1 1/2 C. cooked pinto beans (2 cans yet again)

water or vegetable stock as needed

Place kombu in bowl with enough water to cover and soak 10 minutes or until soft. Drain, mince and set aside. In large pot over medium eat, saute garlic and onion in olive oil until soft. Add green peppers and saute 2 minutes more. Add everything else (including minced kombu), stir to combine and simmer at least 45 minutes. Add water or vegetable stock as needed to thin. Garnish as desired and serve.