We got a bunch of snow dumped on us last week, how about you? I like snow but I am so ready to live at the beach again. I am a beach bum through and through. The funny thing is that I begged Pierre to get a job ‘up north’ when we were engaged. I had been living in Florida for 7 years and wanted the seasons in my life. Oh, how I regret those words now. Ugh. Pierre always laughs when I say “WHY IS IT SO COLD?”. So I made you chili to warm you up. And I put booze in it.
Three Bean Chili
Serves 2 – 4
1 small onion, chopped
2 garlic cloves, chopped
3 cups mushrooms, cleaned, stems removed and chopped
1/2 cup red pepper, seeds removed and chopped small
1/2 cup each canned red kidney beans, cannellini beans & black beans, drained & rinsed well
1/2 cup red wine*
2 tbsp tomato paste
2 cups vegetable stock
1 tsp each ground cumin, chili powder & smoked paprika
salt & pepper to taste
2 tsp olive oil
Crushed tortilla chips
Shredded cheddar cheese
Shredded chicken or steak
In a large stock pot or, Dutch oven, heat the olive oil until it ripples over medium high heat. Add the onion and garlic, cooking until they are fragrant Be careful the garlic doesn’t burn, this can happen really quickly. Next, add the mushrooms. Saute everything together until you see brown bits forming on the bottom of the pot. Add the tomato paste and stir.
This is what you want. Nice and thick. MMM. Add the stock and spices along with the salt & pepper.
Bring everything to a simmer over medium heat for about 20 minutes. The chili will thicken and reduce slightly.
I love this chili but I think I like the toppings even more. I chose fresh cilantro, avocado and fresh lime juice. And cheese, lots of cheese.
*I used some Pinot Noir that I had around the house but you can use any red wine you like. If you don’t want to use red wine you can substitute it for more stock.