Full O'Beans Chili

Last week when I made the Savory Corn and Pepper Muffins, I also made a nice hearty chili to go along with them. Normally, I love a nice meaty Texas chili (ground meat not chunky) but this time I was in the mood for a veggie or bean chili. The only problem was I had no recipes for either.

After a bit of searching, I stumbled upon a four bean chili at Epicurious.com. Because it was a very chilly day, I didn't want to go out to the grocery store so I used the beans I had in my pantry. I probably would have substituted something else for the lima beans anyway. I like them but they seemed out of place with this chili. I also added a can of corn so it wasn't only beans.

This was a very tasty chili. The taste was very similar to a taco soup (which I love). I honestly didn't even miss the meat. The beans are very hearty and meaty themselves. It makes a big batch and freezes wonderfully. It says it serves six but I got six servings on half of it!

The recipe below has my changes. For the original recipe, see the link below.

Full O' Beans Chili

Yield: Serves 6 (or 12 if you're like me)

1 tablespoon olive oil
8 large garlic cloves, chopped (A lot of garlic but it's not overpowering)
2 14 1/2-ounce cans stewed tomatoes
1 15-ounce can black beans, drained
1 15-ounce can kidney beans, drained
1 15-ounce can chili beans, drained
1 15-ounce can corn, drained
3 tablespoons chili powder
1 tablespoon ground cumin
Cayenne pepper
1 teaspoon (or more) red wine vinegar

Heat the olive oil in heavy large saucepan over medium heat then add garlic cloves and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. If your tomatoes are whole or large pieces, you may want to break them up if they are too big. I like them chunky but not too chunky. Cover, reduce heat to low and simmer until flavors are blended and lima beans are tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste.

Adapted From Full O'Beans Chili at Epicurious