The typical chili gets kicked up a notch with the help of peppers and Anasazi, cannellini, and black beans. This dish is great when served with cornbread.
- ¾ c. each dried Anasazi beans, red kidney and black beans or cannellini beans, washed, soaked overnight, and drained
- 1 Tbsp. chili powder
- 4 cloves garlic, minced
- 1 yellow onion, chopped
- 3 Tbsp. olive oil
- 2 large seeded yellow or red bell peppers
- 2 large seeded green bell peppers
- 1 ½ tsp. salt
- 1 bay leaf
- 4 c. water
- 2 green onions, including thinly sliced tender green tops
- 6 Tbsp. shredded Monterey Jack cheese
- 1/3 c. fresh cilantro, chopped
- 4 tomatoes, seeded and peeled, then diced
- ½ tsp. red pepper flakes
- 2 tsp. ground cumin
- 1 Tbsp. dried oregano
- Combine bay leaf, water, beans, and ½ tsp. salt in a saucepan on high heat; bring the mixture to boil, lower heat to low, and simmer, partially covered, for about 70 minutes or once beans are tender. Drain, discarding bay leaf.
- Chop the bell peppers coarsely and set aside. Heat oil in a saucepan on medium-heat and sauté yellow onions for about 6 minutes or until lightly golden. Stir in red pepper flakes, cumin, oregano, chili powder, garlic, and the remaining one teaspoon salt. Cook the mixture for about 2 minutes or until fragrant. Add tomatoes, the cooked beans, bell peppers, and cilantro and cook for about 6 minutes or until heated through.
- Spoon chili into serving bowls and top each serving with green onions and cheese.