Thunderbird Three Bean Chili
Team: Jr. Thunderchefs
Host School: Missisquoi Valley Union Middle School
Age Group: Middle School
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)
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.