Tiffani Thiessen Makes Four Bean Chili!
Move over, one bean chili. Tiffani Thiessen has a four-bean chili from her new cookbook, Pull up a Chair, that is four times as good as you might think. Try it with her Skillet Cornbread for an off the-charts meal.
Serves 4 to 6
For the chili:
1/4 cup extra-virgin olive oil, divided
2 large yellow onion, finely chopped
Pinch kosher salt
Pinch freshly ground black pepper
1 (6-ounce) can tomato paste
1/4 cup chili powder
4 garlic cloves, minced
1 teaspoon chipotle powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
6 cups vegetable broth
1 (28-ounce) can diced tomatoes, with their juices
2 cups frozen corn
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons Worcestershire sauce
1 tablespoon sea salt
Sour cream or greek yogurt
Chopped yellow onions or scallions
Seeded and minced jalapenos
Skillet Corn Bread
1. Make the chili: In a Dutch oven or large pot over medium heat, heat 2 tablespoons olive oil. Add the onions, kosher salt, and pepper, and cook, stirring continuously, until soft, about 3 minutes. Stir in remaining 2 tablespoons olive oil, the tomato paste, chili powder, garlic, chipotle, cumin, coriander, and cayenne pepper. Cook, stirring, until the spices and tomato paste toast, about 1 to 2 minutes
2. Stir in the broth, tomatoes, corn, kidney beans, black beans, pinto beans, chickpeas, Worcestershire, and sea salt. Bring to a simmer and cook until chili thickens, about 1 hour. Taste and adjust seasoning.
3. Spoon into bowls and top with a mix of tortilla chips, sour cream, chives, onion, jalapenos, and/or cheese. Serve with Skillet Corn Bread.
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