MIT OpenCourseWare http://ocw.mit.edu SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry Spring 2009 For information about citing these materials or our Terms of Use, visit: http://ocw.mit.edu/terms.SP 287 & 5.S15 Kitchen Chemistry, by Dr. Patti Christie Hearty Three-Bean Chili From Cooking Light Annual Cookbook, 1996 Ingredients: 1 teaspoon vegetable oil 2 cups chopped onion 3 cloves garlic, minced 2 tablespoons chili powder 1 1 tablespoons ground cumin21 teaspoon salt2 1 (28 ounce) ground tomatoes 2 (15 ounce) cans balck beans, drained 1 (16 ounce) can kidney beans, drained 1 (15 ounce) pinto beans, drained 1 (14.5 ounce) broth, vegetable or beef 1 cup water2 1 large green pepper, cut into 1 inch pieces 1 large sweet red pepper, cut into 1-inch pieces 1 cup nonfat sour cream2 1 cup diced green pepper3 1 cup diced sweet red pepper3 Method: 1. Open the cans of the beans upside down and dump into colander. Opening the cans upside down enables all of the beans to be removed from the can without the use of a spatula. Rinse the beans under running water to remove excess salt. 2. Heat oil in a large Dutch oven over medium-high heat until hot 3. Add onion and garlic; sauté 5 minutes or until onion is tender 4. Stir in chili powder, cumin and salt; sauté 1 minute 5. Add tomato and next 7 ingredients 6. Bring to a boil;, cover, reduce heat and simmer 30 minutes, stirring occasionally 7. Ladle chili into individual bowls, and top each serving with 1 tablespoon sour cream 8. Sprinkle diced pepper evenly over each serving 9. Yield: 12 servings of 1.5 cups