Chili Con Corny (3 Bean)
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

2 cups Black Beans, dry
2 cups Kidney Beans, dry
2 cups Pinto Beans, dry
2 - 6-oz. cans Tomato Paste
3 Onions, medium size
1-2 Jalapeno OR Chipotle Peppers OR
Cayenne Pepper OR Hot Sauce, to taste
1/8 tsp. Smoke Flavor, optional
2 tbsp. Chili Powder
2 tbsp. Cumin, ground
2 tbsp. Basil, dried leaves
2 tbsp. Cilantro, dried leaves
1 lb. Corn, kernels, frozen

(To enlarge the photo of the Chili Con Corny (3 Bean), click on the photo or link)

Preparation

Chili con corny (3-bean) is our catchy name for a delicious vegan recipe that is great for lunch or dinner, and will serve 8 to 12 adults as a main meal. Actual preparation time is about 20 to 30 minutes, and cooking time in a slow cooker is 16 to 24 hours depending on when you want to eat.

We prepare this recipe in our 6.5 quart slow cooker, which is nearly full when completed. If you want to make a smaller batch, cut the recipe in half. The 3-bean chili con corny is also great as leftovers, so we don't have to cook every day.

We begin making the chili con corny the evening before we want to eat it, by cleaning and washing the black, kidney, and pinto beans and placing them in the slow cooker pot with 12 cups of cold water. Cover the pot and simmer on low heat over night.

In the morning add the tomato paste to the pot and mix well.

Peel and wash the onions, and cut them in chunks and place them in the container of a high speed blender. Wash the jalapeno peppers and remove the stems, and place in the container with the onions, or substitute chipotle peppers if you like the smoky flavor. Cover the blender container and run the blender at high speed until the mixture is creamy smooth. (NOTE: If you are not sure how spicy you like your chili, we suggest starting with one pepper, and tasting the onion blend before adding another pepper). Add the onion pepper mixture to the slow cooker pot, with the chili powder, cumin, basil, and cilantro, and mix well.

Or, you could finely dice the onions and place in the pot, in which case we suggest using cayenne pepper or hot sauce to taste instead of the whole hot peppers, which you can add to the pot along with the other seasonings.

Place the frozen corn in a microwaveable covered dish, and defrost and warm the corn before adding it to the chili pot, mix well, cover, and continue simmering on low heat for about another 2-3 hours.

Serve and enjoy with a large tossed salad.

The cooled leftovers can be stored in the covered pot in the refrigerator for a few days.  We reheat the chili con corny in microwaveable bowls when we are ready to serve.

Ingredients Information

Basil, Sweet Dried

Beans, Black

Beans, Kidney

Beans, Pinto

Chili Powder

Cilantro, Dried Leaves

Corn, Frozen

Cumin, ground

Pepper - Hot Red, ground (Cayenne)

Pepper, Jalapeno

Pepper Sauce - Hot Red

Peppers, Chipotle

Onions, Yellow

Smoke Flavor, Liquid

Tomato Paste

Utensils and Equipment Information

Crock Pot (slow-cooker)

Dish, Glass Baking

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Spoon, Large Mixing

Vita-Mix

Return to: Vegan Recipes

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!