Random Single Gal Recipe: Spicy 4-Bean Chili
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week) I’m going to introduce you to an easy recipe I’m currently loving.
It was nearly 100 degrees in NYC this weekend, with a million percent humidity — seriously, it was soupy outside. So I did what any hungry genius would do on a day as hot as the devil’s balls — I made chili! This is the same recipe I made a few months ago and swore I would post (and then didn’t). My dad always made really yummy chili for us when I was growing up. This isn’t his recipe, but it’s inspired by him, as he always made a straight-up bean chili, without any meat (although you could certainly add ground beef or turkey if you’d like). Also, this time around, I made sure to wear plastic gloves when chopping the jalapenos (you can also use red chili) because chili oil is really hard to get off your skin, as I found out. SPICY 4 BEAN CHILI
Recipe serves one single person for, like, a week, holla!
- 16 oz. can of black beans
- 16 oz. can of pinto beans
- 16 oz. can of red beans
- 16 oz. can of white (cannellini) beans
- 16 oz. can of crushed tomatoes
- 16 oz. can of diced tomatoes
- 1 red pepper, diced
- 1 green pepper, diced
- 1 large jalapeno, diced
- 1 yellow onion, diced
- 1 qt. chicken broth (vegetable broth if you want this to be completely vegetarian)
- Sea salt, to taste
- Freshly ground pepper, to taste
- 2 tsp. ground cumin
- 1 tbsp. ground cayenne pepper
- 1 tbsp. chili powder
- Olive or vegetable oil
- Rubber gloves!
- In a large soup pot over medium heat, cook the diced onion in a little bit of olive oil, seasoned slightly with salt and pepper, until almost clear.
- Add the diced red, green, and jalapeno, seasoning that layer with a little more salt and ground pepper, and mixing well with the onions. Let cook for a few minutes until the peppers get a little tender. Stir in the cumin, cayenne, and chili powder.
- Add each can of beans, draining out the excess starchy water first. Stir well between each can.
- Add the cans of crushed and diced tomatoes, as well as the chicken/vegetable stock. Stir well, cover the pot with a lid, and let come to a boil.
- Lower the heat so the chili is simmering and then taste the broth to decide whether you want to add more seasoning. You will likely want to add more salt and pepper as so far you’ve only really seasoned the vegetables, but not the beans themselves. I don’t really keep track of how much salt I put in, but I add a 1/4 tsp. at a time until it reaches my desired level of seasoning. Ditto for pepper and any additional cumin, cayenne, and chili powder.
- Let cook on simmer for at least another 30 minutes — if you want your chili a little on the thicker idea, simmer uncovered so some of the liquid burns off or whatever, but it’ll also thicken on its own as the beans release more of their starchiness.
- Serve in a big ol’ bowl with, optionally, a little grated cheddar cheese and a dollop of sour cream.
- Eat, rub belly, burp, and, eventually, fart.