Thunderbird Three Bean Chili

Team: Jr. Thunderchefs

Host School: Missisquoi Valley Union Middle School

Age Group: Middle School

Ingredients

Ingredients

1 medium onion, chopped divided (set a side 1 tbsp)  (local when in season)

1/2  of a orange  pepper diced divided (set a side 1 tbsp) (local when in season)

1/2  of a green pepper diced divided (set a side 1 tbsp)  (local when in season)

1/2  of a yellow pepper diced divided (set a side 1 tbsp) (local when in season)

1 carrot shredded   (local when in season)

3 garlic cloves, crushed  (local when in season)

¼ cup  and 1 tbsp olive oil

1 teaspoon oregano

2 bay leaves, crumbled

1 jalapeno diced

4 Tbsp chili powder

12 diced tomatoes, save juice  (local when in season)

1/2 cup uncooked red kidney beans

1/2 cup uncooked black beans

1/2 cup uncooked pinto  beans

2 teaspoons salt

3 Tablespoons apple cider vinegar

Crushed red pepper flakes, to taste

1 1/2 cups of shredded cheddar cheese ( Cabot)

16 oz of sour cream (Cabot)

Preparation Instructions

Procedure

 

Cook beans in a 4 qt pot  with just enough water to cover about 1 inch above them covered for

in a medium skillet add 1 Tbsp of: olive oil, onion and peppers  and saute until soft

Add the diced tomatoes and shredded carrot to the onion and peppers cook until soft

Puree in a food processor

In a large pot, heat the oil over medium heat.

Add chopped onions and garlic. Sauté onions,jalapeno, peppers and garlic until golden, about 10 minutes.

Add oregano, bay leaves

Add 2 Tablespoons of the chili powder, tomatoes, and kidney, black and pinto  beans.

Reduce heat to low and simmer, stirring occasionally, about 30 minutes.

Add remaining chili powder and salt, vinegar, and red pepper flakes.

Simmer for an additional 15 minutes.

Top  with a Tbsp of sour cream and Cheddar cheese  and Serve hot.

 

Soak beans 24 hours ahead of time.