Three-Bean Chili
We love hominy, but if you can’t find it, simply double the corn. We suggest the usual chili condiments: hot pepper sauce, sliced scallions, minced jalapeno, minced cilantro, sour cream and saltine crackers or tortilla chips.
Serves: 8 to 10
  • ½ cup mild chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 2 tablespoons vegetable oil
  • 2 large onions, cut into medium dice (about 4 cups)
  • 1 can (28-ounces) crushed tomatoes
  • 1 can each (15 to 16 ounces each) white beans, black beans, kidney beans, and hominy, drained
  • 2 cups frozen corn
  • 6 minced garlic cloves
  • 1 ounce bittersweet chocolate
  • Salt and ground black pepper
  1. Heat chili powder, oregano, and cumin in a small skillet over low heat, stirring constantly, until spices are warm, darker in color, and fragrant, being careful not to burn them.
  2. Heat oil in a large pot over medium-high heat. Add onions; sauté until soft, 7 to 8 minutes. Stir in toasted spices, tomatoes, beans, hominy, corn, and 4 cups of water; bring to a simmer. Reduce heat to medium-low and continue to simmer chili, partially covered, until flavors are deep, rich, and unified, 30 to 45 minutes, adding water, if necessary, to keep stew moist, but thick. Stir in garlic and chocolate; simmer to blend flavors, about 5 minutes longer. Adjust seasonings, including salt and pepper to taste. Serve. (Can be cooled, covered and refrigerated for several days or frozen for several months).
Recipe by Three Many Cooks at