Spicy three-bean and corn chili from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 113) by Joanne Chang

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Notes about this recipe

  • Eat Your Books

    Soak dried beans overnight.

  • anya_sf on February 25, 2023

    I didn't make this ahead, which I'm sure would have been even better, but the flavor was still really good after 30 min of simmering, even using canned beans. It wasn't very spicy (OK with us) but we really enjoyed the smoky seasoning. We topped ours with cilantro, cheese, sour cream, and tortilla chips.

  • stockholm28 on January 08, 2022

    I enjoyed this but it won’t replace my favorite vegetable chili (the one from New Basics). This makes a lot. I got eight very generous servings. Most of the ingredients are pantry items or things I regularly have on hand in the winter. I didn’t find this chili terribly spicy. I think the cocoa mellowed it. I used dried beans and made the mistake of soaking the three types of beans in the same bowl and cooking them in the same pot. This resulted in the chick peas and cannellini beans turning an unappealing gray color. If I did this again, I’d separate the black beans out. It tasted fine and made a very filling and healthy meal.

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