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Three Bean Chili

Three Bean Chili
Christopher Mohs

In the fall and winter, nothing warms you up like a great bowl of chilli. As a largely vegetarian household I like to make this dish extra hearty and nutritious with a variety of beans and other ingredients. This dish is sure to warm you up on a cold fall/winter day. Enjoy!


1 48oz. can of Tomato Juice
1 Large Spanish Onion diced
1 8oz. Pkg of Mushrooms
2 cups Diced Celery
2 cups Corn
1 8oz. can White Navy Beans
1 8oz. can Kidney Beans
1 8os. can Black Beans
2 tbsp Chili Powder
1 tbsp Red Pepper Flakes (or use Tuscan Sun)
1 tbsp Cumin
1 tsp Ground Cinnamon (or use Crumble Spice)
1 tbsp Salt
1 tsp Pepper


In the bottom of a stock pot, drizzle with olive oil and saute onions and mushrooms until onions are slightly translucent. Next add all other ingredients, bring to a boil, then reduce to a light simmer and cook for about 45-60 minutes (the juices should reduce somewhat through this process).

Serve with cheddar cheese, sour cream, crackers and scallions as optional garnishes.

Recommended Compliment:  Grab a box of corn bread mix and add 1 jalepeno pepper (finely chopped) and 1/2 cup of crumbled blue cheese. Then bake according to the package instructions.