RECIPE: Three Bean Chili - CulinArt Group

Eat Well Blog

RECIPE: Three Bean Chili

To include February’s Superfood: Chiles – this hearty and delicious recipe will warm you up with its flavor and physically heat you up during this “chilly” winter months!

Three Bean Chili

Makes 6 servings

Serving Size: 8 oz

Ingredients:

  • 2 each Garlic Cloves, Fresh
  • 28 oz Black beans, canned, drained, rinsed
  • 28 oz Cannellini beans, canned, drained, rinsed
  • 28 oz Kidney beans, canned, drained, rinsed
  • 1 each White onion, diced
  • 1 each Red bell pepper, chopped
  • 2 oz Celery, fresh, diced
  • 55 oz Canned tomatoes, crushed, drained
  • 1 Tbsp Cumin, ground
  • 1 tsp Coriander, ground
  • 1 Tbsp Chili powder
  • ¼ tsp Salt
  • 1/8 tsp Ground black pepper
  • ¾ tsp Olive oil

Directions:

  1. Preheat oven to 300 degrees F.
  2. In a deep baking pan, combine spices, cumin, chili powder, black pepper, and coriander. Place in the oven for 25 minutes.
  3. In a large pot, saute garlic in olive oil and allow the garlic to become fragrant and translucent. Add the onion, celery, and peppers. Saute for 8 minutes. Add 1/3 of the spice mixture to the pot and saute for 10 minutes.
  4. Add the beans and salt. Cover the pot and allow to cook for 25 minutes.
  5. Add tomatoes and remaining spices. Bring to a boil, then reduce to a simmer and allow to simmer for 2 hours.
  6. Serve over rice, top with cheese (if you would like), and enjoy!

 

  • 0
  • February 26, 2020

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What our clients are saying

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

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