This is what I call wife chili. Practically no heat. This version has no meat in it. It is based off a 3 bean chili soup mix from Aldi's, which I can no longer find. I kept a package to get the ingredients. It tasted much like the Aldi's chili, the way I made it. Instead of using the suggested 7 cups water and 6 oz can tomato paste, I used 4 cups water and 3 cups V8 juice.
- 3/4 cup red beans, cooked
- 3/4 cup black beans, cooked
- 3/4 cup pinto beans, cooked
- 1/3 cup brown rice, uncooked
- 2 tbsp hulled barley, rinsed
- 1/2 cup chopped onion
- 1/2 stalk celery, finely chopped
- 2 tbsp finely chopped green pepper
- 2 tbsp finely chopped red pepper
- 2 garlic cloves, finely chopped
- 2 tbsp mild chili powder
- 2 cups chicken stock
- 2 cups water
- 3 cups V8 juice
- 2 tbsp neutral oil
- Sea salt and ground black pepper, to taste
- Dutch oven
- 2 qt pot
In pot, pour chicken stock and water. Bring to boil. Add brown rice and hulled barley and cook, covered, on simmer for 20 minutes.
In a Dutch oven heat peanut oil over medium heat. Add onions, peppers, and celery. Lower the heat and cook until softened, about 5 minutes. Add garlic the last 30 seconds. Add 1 1/2 tbsp chili powder and stir until fragrant..
Add rice/barley mixture to dutch oven along with beans and V8 juice.
Cook, uncovered, for 25 minutes, on low simmer. Stir occasionally.
Add 1/2 tbsp chili powder and stir well. Season with salt, pepper.
After the wili sits overnight, it absorbs a lot of the liquid. If using canned beans, make sure they are rinsed and drained.