Cajun 3-Bean Chili
Yields: 5-6 servings
From the Hodo Kitchen
Photo and Food Styling: Malina Syvoravong
A hearty, flavorful plant-based chili for those crisp, chilly days. Hodo’s chili combines Hodo’s Cajun-seasoned patty that’s crumbled into a dish with bell peppers and three types of beans (one bean for the organic soybeans we use in the patty, of course!). Add extra cumin, paprika and chile powder for that extra yum.
What you need:
1 onion (white or yellow)
1 bell pepper (red, yellow or green)
1 pack of Hodo Cajun Burger (2- 4oz patties) Locate Product
1- 28 oz can diced tomatoes
1 can black beans
1 can kidney beans
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
salt and pepper, to taste
1/2 cup water (as needed)
1 cup extra veggies (optional)
1. Dice onion and bell pepper into bite size pieces. Heat dutch oven or large pot to medium low and add about 2 tablespoons olive oil. Sauté onion and bell pepper on medium heat until soft. Lightly salt (about 1/2 tsp) then turn down heat to low.
2. Add the chili powder, cumin and paprika to the onions and bell pepper. Stir the spices for 2 to 3 minutes on low heat. This part of the process releases the aroma from the spices. Add water if needed.
3. Crumble the Hodo Cajun Burgers with your hands, into small pieces and toss into pot.
4. Open the can of tomatoes and pour contents into the pot with the rest of the ingredients. Open both cans of beans and drain into a strainer or colander. Rinse the beans and toss into pot. If adding extra veggies, toss in at this time. Add salt and pepper to taste.
5. Cover and cook on medium-low heat, stirring on occasion. Cook for 40 minutes for a finished chili. For a more complex and developed flavor profile, cook for 1.5 hours, or cook the day before and let refrigerate overnight and reheat. Taste for salt and pepper before serving.