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Three Bean Chili Recipe

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This recipe for Three Bean Chili, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roberta Cross
Added: Friday, August 25, 2006


1 c. kidney beans
1 c. pinto beans
1 c. black beans
3 oz. Cheddar or Monterey Jack cheese, grated
2 scallions, thinly sliced
2 tbsp. coriander, coursely chopped
1/4 c. pitted black olives, drained and sliced
14 1/2 oz. can stewed tomatoes
2 c. chicken stock
2 tbps. hot Mexican salsa, approximately
1/2 tsp. ground cumin
1/2 tsp. salt
1/3 c. sour cream

Drain beans in colander and rinse under cold running water.
Combine beans, tomatoes and their juice, stock, salsa, and cumin in a large non-aluminum sauce pan.
Stir to combine and bring to a boil over medium heat.
Reduce heat and simmer chili for 5 minutes.
Season with slat and more salsa, if desired.
To serve, ladle chili into 4 bowls and garnish with cheese, scallions, coriander, olives, and sour cream.

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