I’m not a fan of canned food, with two exceptions – beans and tomatoes. If you rinse the beans well, the quality tends to be just fine and, let’s face it, if it isn’t August, tomatoes are better from a can! This is an adaptation of Spicy Three-Bean and Corn Chili from Flour Too by Joanne Chang.

The Cans:
1  15 oz can cannelloni beans, rinsed and drained
1  15 oz can black beans, rinsed and drained
1  15 oz can chickpeas, rinsed and drained
1 15 1/4 oz canned corn
1  4 oz can minced mild green chiles
2 14 1/2 oz diced tomatoes

The Fresh Vegetables
1  large carrot
1  onion
1  celery stalk
1  small sweet potato (or a parsnip)
2  cloves of garlic, minced

All veggies should be peeled and 1/2 inch diced.

The Spices:
2 TBS packed brown sugar
1 TBS plus 1 tsp chili powder
1 TBS smoked Spanish paprika
2 tsp cocoa powder
1/4 tsp cayenne pepper
1 TBS plus 1 tsp kosher salt
1/2 tsp freshly ground pepper

Additional:
2 TBS vegetable oil
1 TBS sherry ( or wine) vinegar
4 cups water

1. Heat the oil in a stock pot or dutch oven. Add the fresh vegetables and cook over medium heat until the vegetables soften.

2. Add the contents of all of the cans and the 4 cups of water. If you open all of the cans, rinse the beans and combine everything in a big bowl ahead of time, this step is easy. Stir well and bring to a strong simmer over medium high heat.

3. Add the vinegar and all of the spices. Stir well to combine everything. Simmer for around a half hour until the mixture thickens somewhat.

You’re going to be amazed at how good this is. It’s even better the second day. And it freezes really well. All in all, it’s a definite keeper! Meatless Monday, anyone?