There is nothing heartier and more comforting than a chili. With beans, veggies and spices you’ve got a whole meal in one bowl. I would suggest changing up your beans each time or experiment with a few of them at a time - kidney beans and black beans are my favorite! Be sure to eat this chili along side some rustic corn bread!
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- Put the beans in a bowl and add enough water to cover by 2-inches. Let soak for at least 8 hours. Drain and rinse thoroughly. (Optional)
- Place beans in 4 Qt. Roaster and cover with 2-inches of fresh water (add a strip of kombu). Cover and cook.
- When Vapo-Valve™ clicks, reduce heat to low and simmer, covered for 1½ - 2 hours until the beans are tender; stir occasionally. Drain beans, reserving liquid. (Or use 2 large cans of beans, drained and rinsed thoroughly.)
- In 7 Qt. Roaster over medium heat, stir-fry onions, celery, carrots, garlic, mushrooms and cayenne pepper until softened, approximately 7 - 10 minutes.
- Add bay leaves, oregano, parsley, and salt. Cook on low for 5 minutes, stirring often.
- Add tomatoes, tomato paste, beans and vegetable stock and cook for another 40 minutes, until thickened.
- Stir in corn, vinegar, honey and tamari, cook 5 minutes and adjust seasonings. Remove bay leaves before serving.
- The advantage of cooking in Saladmaster Healthy Solutions 316 Ti Cookware is that it is not necessary to pre-soak beans before cooking. Simply wash beans thoroughly before placing in sauce pan or roaster to cook.
- For beans in this chili, you may use kidney beans, black beans, chickpeas or navy beans.
- Prep time will be an extra 2 hours if you’re soaking the beans before cooking.