Chili Con Corny (3 Bean)
2 cups Black Beans, dry
2 cups Kidney Beans, dry
2 cups Pinto Beans, dry
2 – 6-oz. cans Tomato Paste
3 Onions, medium size
1-2 Jalapeno OR Chipotle Peppers OR
Cayenne Pepper OR Hot Sauce, to taste
1/8 tsp. Smoke Flavor, optional
2 tbsp. Chili Powder
2 tbsp. Cumin, ground
2 tbsp. Basil, dried leaves
2 tbsp. Cilantro, dried leaves
1 lb. Corn, kernels, frozen
We prepare this recipe in our 6.5 quart slow cooker, which is nearly full when completed. If you want to make a smaller batch, cut the recipe in half. The 3-bean chili con corny is also great as leftovers, so we don’t have to cook every day.
We begin making the chili con corny the evening before we want to eat it, by cleaning and washing the black, kidney, and pinto beans and placing them in the slow cooker pot with 12 cups of cold water. Cover the pot and simmer on low heat over night.
In the morning add the tomato paste to the pot and mix well.
Peel and wash the onions, and cut them in chunks and place them in the container of a high speed blender. Wash the jalapeno peppers and remove the stems, and place in the container with the onions, or substitute chipotle peppers if you like the smoky flavor. Cover the blender container and run the blender at high speed until the mixture is creamy smooth. (NOTE: If you are not sure how spicy you like your chili, we suggest starting with one pepper, and tasting the onion blend before adding another pepper). Add the onion pepper mixture to the slow cooker pot, with the chili powder, cumin, basil, and cilantro, and mix well.
Or, you could finely dice the onions and place in the pot, in which case we suggest using cayenne pepper or hot sauce to taste instead of the whole hot peppers, which you can add to the pot along with the other seasonings.
Place the frozen corn in a microwaveable covered dish, and defrost and warm the corn before adding it to the chili pot, mix well, cover, and continue simmering on low heat for about another 2-3 hours.
Serve and enjoy with a large tossed salad.
The cooled leftovers can be stored in the covered pot in the refrigerator for a few days. We reheat the chili con corny in microwaveable bowls when we are ready to serve.
The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live
See our Recipes Table of Contents on our achival web site for all our vegan recipes.