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Game-Day Four-Bean Chili
Andre Lewis

Game-Day Four-Bean Chili

A meatless game-day chili still has to eat like chili, not bean salad in warm salsa. Crushed tomatoes and a small cornmeal slurry bind four different beans into one pot. It makes twelve honest bowls and can sit on warm for two hours without drying around the edges.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 15 oz canned kidney beans drained and rinsed
  • 15 oz canned black beans drained and rinsed
  • 15 oz canned pinto beans drained and rinsed
  • 15 oz canned chickpeas drained and rinsed
  • 56 oz canned crushed tomatoes
  • 2 cups diced yellow onion
  • 2 cups diced red bell pepper
  • 4 cloves garlic minced
  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 3 cups low-sodium vegetable broth
  • 2 tsp kosher salt
  • 3 tbsp fine yellow cornmeal
  • 1/3 cup warm water

Method
 

  1. Place all four beans, the tomatoes, onion, bell pepper, garlic, chili powder, cumin, broth and salt in a 7-quart crockpot.
  2. Stir well, cover, and cook on low for 6 hours until the peppers are soft and the beans are tender.
  3. Whisk the cornmeal with the warm water until no dry pockets remain.
  4. Stir the slurry into the chili and cook uncovered on high for 30 minutes until the sauce coats the beans.
  5. Switch the cooker to warm and stir every 30 minutes if holding the chili longer than 1 hour.