I was looking for something to take that fall chill off the air inside the house. I immediately thought of some sort of soup but then thought, no, something thicker. Like stew or chili. This 3 Bean Texas Style Chili was delicious alongside some Easy Corn Bread and it made the whole house feel a bit more comfy.

Dutch Oven 3 Bean Texas Chili

2T           canola oil

1/2         white onion

2 clove  garlic

2 stalk   celery

1              poblano

1t            salt, divided

1/2t        pepper

1T           chili powder

1t            oregano

1t            cumin

1/8t        cayene

1/2t        paprika

4c            vegetable broth

1T           tomato paste

14.5oz   diced tomatoes

1              bay leaf

15.5oz   kidney beans

15oz       chickpeas

15.5oz   great northern beans

Preheat oven to 350.

Dice the onion, garlic, celery, and poblano, set aside.

In a Dutch Oven on high heat, add the oil. When the oil is hot, add the onion, garlic, celery, poblano, salt (1/2t) and pepper. Mixing to coat all the vegetables.

Lower the heat to medium high, then fry for 8-10 minutes, stirring often.

Add the chili powder, oregano, cumin, cayene, and paprika, and fry for 3-4 more minutes, stirring constantly.

Add the broth, paste, tomatoes, and salt (other 1/2t), mixing well. Then add the bay leaf and bring to a boil.

Drain and rinse the beans, then mix into the Dutch Oven, cover and place in the oven.

Reset the oven temperature for 325.

Bake for 3 to 3 1/2 hours, stirring every hour.

Remove from the oven and let sit for 20-25 minutes covered (this is when I baked my corn bread).

Then uncover, removing bay leaf, and serve.

Please note this recipe was developed at high altitude, your baking time may vary.

Optional toppings: shredded cheddar cheese, green onions, cilantro, sour cream or greek yogurt

As pictured: sour cream and green onions. Perfect with Easy Corn Bread.

Alterations: yes, you New Mexico people, you can use green chile if you’d like, just sub if for the poblano