Looking for a quick, easy, and super healthy recipe that doubles and triples easily? This chili is flavored with the four "c"s - cumin, coriander, cayenne pepper, and chili powder. There's a seeded jalapeno thrown in for good measure, too. Make sure to use the freshest ground spices you can get your hands on. If you use the cumin that's been lurking in the corner of your cabinet since you went on that Indian food kick in '98, and your two-bean chili has no depth of flavor, you've no one to blame but yourself.
Make a big old batch of this stuff, eat on it for a day or two, and divide the rest into individual servings. Your freezer never looked so good. I tripled this recipe and served it at Stir It 28 alongside fresh corn bread with salted honey butter. Thanks to everyone who donated to the cause - it was a great time!
Double-Bean Chili with Lime Sour Cream
1/3 cup olive oil
2 large Spanish onions, diced (about 2-1/2 cups)
2 large red peppers, diced (about 2 cups)
2 carrots, diced
2 jalapenos, seeded and minced
5 cloves garlic, minced
2 teaspoons kosher salt
2 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1-16 oz. can fire roasted tomatoes, chopped, liquid reserved
2-15 oz. cans black beans
1-15 oz. can kidney beans
1-16 oz. container sour cream
zest and juice of one lime
In a heavy bottomed pot, heat olive oil. Saute onions over medium heat until beginning to turn translucent. Add red pepper, carrots, jalapenos, and garlic. Saute until carrots are nearly fork tender, about 12 minutes. Add all salt and spices; stir 2 minutes to evenly distribute. Add chopped tomatoes and tomato liquid and both beans; stir to combine. Drop heat to low and simmer for 15-20 minutes, stirring frequently or until some of the liquid evaporates and the chili is thick.
Add the zest and juice of one lime to a 16 oz. container of sour cream. Serve chili with grated mild cheddar cheese, fresh cilantro, and a healthy dollop of the sour cream.