I don't usually write reviews when I alter a recipe considerably. I'm doing it for this one because the ingredients I used were mostly the same, I just used dried beans instead. I did add a few extras and subbed the crumbles with brown rice due to what I had on hand. I made 8 qts. for freezing and upped the heat level due to preference.
I used 1c each of (dried) black beans, garbanzo, pinto, and northern beans. I did a fast soak. While the beans were soaking, I made a veggie stock from the ends of onions, celery, and carrots that I freeze from other meals, along with 6 red chiles. Strain the stock when it's ready.
When the beans were done soaking I strained and rinsed them, and added them to the stock. I added the bay leaves and 2 dried, whole Ancho peppers (remove these with the bay leaves at end). I sauteed the onions, celery, bell peppers (only had colored bells), and garlic before I added it in. Then I sauteed the jalapenos quickly with about a half cup of finely chopped cilantro. I added the other seasonings to the jalapenos to wake them up for about 30 secs, then added to chili. I doubled all seasonings, and added 1tsp of smoked paprika. Brought to a boil, then simmered for an 1hr 30 mins.
I subbed 2c dried brown rice, and let it simmer 30 mins more.
All other ingredients were the same, it's super yummy. If you try this add salt as you go since the beans aren't canned. Hope my changes help someone who wants to try it with dried beans.
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I don't usually write reviews when I alter a recipe considerably. I'm doing it for this one...