Three-Bean Chili Filling

By Molly O’Neill

Published March 4, 1995

Total Time
2 hours 45 minutes
Rating
4(15)
Comments
Read comments

Featured in: Pied Piper

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Four servings

  • ¼ cup each red kidney, black and pinto beans, soaked in water overnight and drained

  • 3 cups water

  • 1 bay leaf

  • 2 large jalapenos, seeded and minced

  • 1 teaspoon ground cumin

  • 1 teaspoon olive oil

  • ½ large onion, peeled and diced

  • 1 small green bell pepper, cored, deribbed and diced

  • 1 medium carrot, peeled and diced small

  • 1 rib celery, diced small

  • 2 cloves garlic, peeled and minced

  • 1 14-ounce can crushed tomatoes with puree

  • 1 teaspoon dried oregano

  • 1 teaspoon kosher salt

  • Freshly ground pepper to taste

  • 1 cup grated Monterey Jack cheese

  • ⅓ cup chopped fresh cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 29 milligrams cholesterol; 235 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 6 grams fiber; 880 milligrams sodium; 13 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place beans, water, bay leaf, ⅓ of jalapeno and ¼ teaspoon of cumin in a large saucepan and bring to boil. Lower heat to simmer, cover and cook until beans are soft, about 2 hours. Drain well and discard bay leaf.

  2. Step 2

    Meanwhile, heat olive oil in large nonstick skillet over medium heat. Add onion and green pepper and saute 5 minutes. Add carrots and celery and cook until softened, about 10 minutes. Add garlic and remaining jalapeno and cook 3 minutes longer.

  3. Step 3

    Stir in beans, tomatoes, oregano, remaining cumin, salt and pepper. Lower heat, cover and cook for 20 minutes. Cool. Assemble pie and bake as above. Sprinkle cheese over the top and bake for 5 minutes longer. Top with cilantro before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
15 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Nancy

Might make a very decent stuffing for peppers.

susan g

Missing instructions, from linked article
3. Preheat oven to 400 degrees. Lightly flour back of baking sheet and place dough on it. Roll dough into 12-inch circle, letting dough rest for a few minutes when it becomes too elastic to roll. Place filling in the center of dough and spread out, leaving a 2-inch border. Fold edge of the dough in over filling, making a pleat every 2 inches.

4. Brush rim of pie with egg mixture. Bake until lightly browned and cooked through, about 25 minutes.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.