1/2 cup kidney beans — dried, soaked overnight then drained
1/4 cup pinto beans — dried, soaked overnight then drained
1/4 cup black beans — dried, soaked overnight then drained
1 4” pieces of seaweed — wakame, kelp, or alaria
½ pound onions — finely chopped
2 green peppers — chopped
2 carrots — chopped
4 sticks celery — chopped
2 cloves garlic — chopped (or more to taste)
1/4 pound mushrooms — chopped large
1/2 teaspoon red pepper flakes
1 tablespoon cumin — ground
1/2 teaspoon basil — dried
½ tablespoon chili powder (or more to taste)
½ teaspoon oregano
1 teaspoon salt (to taste)
1/2 teaspoon black pepper
1 28-oz can diced tomatoes with juice
3 tablespoons tomato paste
½ teaspoon Tabasco sauce
1 tablespoon lemon juice
¼ pound Monterey jack cheese — grated, serve as garnish
Sour cream — serve as garnish
Drain beans and put in separate pots. Cover with fresh water and add seaweed to cut bean gas. Bring to boil, then turn down heat and simmer till tender (check after 30 minutes).
In another pot, heat olive oil and add all ingredients up to tomatoes. Cook for a few minutes until vegetables are half cooked.
When the beans are thoroughly cooked, drain water and add to vegetables. Add the rest of ingredients except garnishes (cheese and sour cream).
Bring chili to a boil then reduce heat and simmer until veggies are tender (check after 30 minutes). Adjust seasonings to taste. Keep hot on low heat or crock pot for 2 hours or more if possible. It’s great reheated the next day.
Serve with sour cream and grated jack cheese on the side to garnish, and cornbread.