Three-Bean Chili
- 2 tablespoons grapeseed or canola oil
- 2 medium red onions, cut into 1/3-inch pieces
- 2 tablespoons minced garlic
- 2 tablespoons fermented black beans
- 2 serrano chilies, minced
- 1 bunch scallions, sliced thin, green and white parts separated
- 1/4 cup wheat-free tamari sauce
- 2 cups shelled edamame
- 1 (15-ounce) can white beans, drained and rinsed
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 cups roma tomatoes, roughly chopped, with their juice
- 1 quart vegetable stock or unsweetened black tea
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 cup Greek yogurt
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Black beans (2 (15-ounce) cans)
- Edamame (2 cups)
- Fermented black beans (2 tablespoons)
- Garlic (2 tablespoons)
- Lemon, Juice and zest of (1)
- Red onions, cut into 1/3-inch pieces, medium (2)
- Roma tomatoes (2 cups)
- Scallions (1 bunch)
- Serrano chilies (2)
- Vegetable stock or unsweetened black tea (1 quart)
- White beans (1 (15-ounce) can)
- Condiments
Tamari sauce, wheat-free (1/4 cup)
- Cooking & Baking
- Grapeseed or canola oil (2 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Dairy
- Greek yogurt (1 cup)
Preparation
Read recipe preparation on bunkycooks.com
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Recipe Stats
Published April 13, 2012 (10 months ago).
111 people saved this recipe.
