Spicy Three-Bean and Corn Chili
Author: 
Serves: 6
 
Ingredients
  • One 15-oz. can of cannellini beans
  • One 15-oz. can of black beans
  • One 15-oz. can of chickpeas
  • 2 tbsp vegetable oil
  • 1 onion, cut into ½-inch pieces
  • 1 large carrot, peeled and cut into ½-inch pieces
  • 1 celery stalk, cut into ½-inch pieces
  • 1 medium sweet potato, peeled and cut into ½-inch pieces
  • 2 garlic cloves, smashed and minced
  • One 15-oz. can of corn kernels, drained and rinsed
  • One 4-oz. can of minced mild green chiles
  • Two 14½-oz. cans of "no-salt added" diced tomatoes, with juice
  • 1 tbsp sherry vinegar
  • 2 tbsp packed brown sugar
  • 1 tbsp plus 1 tsp chili powder
  • 1 tbsp smoked Spanish paprika
  • 2 tsp cocoa powder
  • ¼ tsp cayenne pepper
  • 1 tbsp plus 1 tsp kosher salt
  • ½ tsp freshly ground white pepper
Instructions
  1. Drain the beans in a colander, rinse under running water, and set aside.
  2. In a large stockpot, heat the vegetable oil over medium heat. Add the onion, carrot, celery, sweet potato, and garlic, and cook, stirring occasionally, over medium heat for 6 to 8 minutes, or until the vegetables start to soften, the onion starts to turn translucent, and you can smell the vegetables cooking. Add the drained beans, corn, green chiles, tomatoes, and 4 cups of water, and bring to a simmer over medium-high heat. Add the vinegar, brown sugar, chili powder, paprika, cocoa powder, cayenne, salt, and white pepper. Stir until well mixed and bring back to a simmer. Reduce the heat to medium-low and simmer for 20 to 30 minutes, or until the mixture thickens a bit.
  3. The chili can be ladled into bowls and served immediately, or it can be cooled, covered, and refrigerated overnight to develop flavor and texture. It can also be stored in an airtight container in the fridge for up to 3 days or in the freezer for up 1 month.
Notes
Chang also gives instructions for using dried beans in her book. I used canned beans for convenience and the recipe worked very well. I also didn't use "no salt added tomatoes", but you should adjust the amount of salt you add at the end if you do this.
Recipe by Sprung At Last at http://www.sprungatlast.com/2014/01/spicy-three-bean-and-corn-chili-2/