Bean Chili


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


  1. 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.
  2. 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.
  3. Spoon chili into serving bowls and top each serving with green onions and cheese.