3-Bean Chili

Name: 3-Bean Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Home cooking
Ingredients: 3 × 400 g cans (any mix), drained canned beans; 2 × 400 g cans canned tomatoes; 1 large, diced onion; 4 cloves, minced garlic; 1 tbsp cumin; 1 tbsp paprika; 2 tbsp olive oil; to taste salt

By Marie Lavigne

I make a big pot of this on Sunday and eat it for half the week. It's vegetarian by default but nobody notices because the spices do all the work. Crucial: bloom the spices in oil before anything else goes in. That single step is the difference between flat chili and chili you'd actually serve to people.

Prep: 10 min
Cook: 35 min
Total: 45 min
Serves: 6 servings
Cost/serving: $1.65

Ingredients

·3 × 400 g cans (any mix), drained canned beans
·2 × 400 g cans canned tomatoes
·1 large, diced onion
·4 cloves, minced garlic
·1 tbsp cumin
·1 tbsp paprika
·2 tbsp olive oil
·to taste salt

Method

1.Heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 8 minutes until soft.
2.Add the garlic, cumin and paprika. Stir for 60 seconds until the spices smell toasty. This is the most important step.
3.Pour in the tomatoes and the drained beans. Add a cup of water. Bring to a simmer.
4.Reduce heat to low and cook uncovered for 25-30 minutes, stirring every 5 minutes, until the chili has thickened noticeably and the flavour has deepened.
5.Season aggressively with salt and pepper. Serve with rice, over a baked potato, or in a bowl with grated cheese.