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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Smoky Three-Bean Chili

By Chef Sara

If you're like us and always have sweet potatoes, frozen corn, canned beans, and canned tomatoes on hand, this recipe practically makes itself! The result is a mildly to moderately spicy chili. Feel free to substitute whatever beans you have for the three we've chosen: you'll need a total of 4 1/2 cups cooked beans. 

Tip: Poblano chiles can be tricky to find; if so, substitute green or red bell peppers for a slightly different, though no less delicious, flavor.

Ingredients

For the spice blend
 1 tbsp chili powder
 2 tsp ground cumin
 1 ½ tsp ground coriander
 1 tsp dried chipotle chili powder
 ½ tsp dried oregano
For the chili
 1 tbsp olive oil
 1 medium yellow onion, chopped
 2 poblano or bell peppers, seeds removed, seeded and chopped in 1/2-inch pieces, about 1 cup
 1 jalapeño pepper, seeds and veins removed, minced
 4 cloves garlic, minced, about 1 1/3 Tbsp
 1 large or 2 small sweet potatoes, peeled and cut into 1/2-inch pieces, about 1 1/2 cups
 1 cup frozen corn, thawed
 1 (15.5 ounce) can black beans, drained and rinsed (or 1 1/2 cups cooked)
 1 (15.5 ounce) can kidney beans, drained and rinsed (or 1 1/2 cups cooked)
 1 (15.5 ounce ) can chickpeas, drained and rinsed (or 1 1/2 cups cooked)
 1 (28-ounce) can tomato puree
 1 ½ cups vegetable broth or water
 1 tsp salt, plus more to taste
 1 tbsp fresh lime juice
 ¼ cup chopped cilantro, for serving

Directions

1

To make the spice blend, mix together the chili powder, cumin, coriander, chipotle powder, and oregano in a small bowl. Set aside until needed.

To make the chili, heat the olive oil in a large pot over medium-high heat. Add the onion and a pinch of salt, and cook until it begins to soften, 4 to 5 minutes. Add the poblano and jalapeño peppers, and cook for an addition 3 to 4 minutes. Stir in the garlic and spice blend. Cook for an additional minute or two, until fragrant.

Stir in the sweet potato, corn, beans, tomatoes, broth, and salt. Bring to a boil. Reduce heat to low and cover. Simmer for 25 to 30 minutes, until the sweet potatoes are fork-tender. Add the lime juice, taste and adjust seasonings as desired, and serve with lime wedges and chopped cilantro. The chili will keep in the refrigerator for 5 days. Cooled portions freeze beautifully and are best enjoyed within three months.

Notes

Smoky Three-Bean Chili
IngredientsDirections

Smoky Three-Bean Chili

DifficultyEasyCook Time35 mins
YIELDS
6 to 8 servings

Smoky Three-Bean Chili
INGREDIENTS

For the spice blend
 1 tbsp chili powder
 2 tsp ground cumin
 1 ½ tsp ground coriander
 1 tsp dried chipotle chili powder
 ½ tsp dried oregano
For the chili
 1 tbsp olive oil
 1 medium yellow onion, chopped
 2 poblano or bell peppers, seeds removed, seeded and chopped in 1/2-inch pieces, about 1 cup
 1 jalapeño pepper, seeds and veins removed, minced
 4 cloves garlic, minced, about 1 1/3 Tbsp
 1 large or 2 small sweet potatoes, peeled and cut into 1/2-inch pieces, about 1 1/2 cups
 1 cup frozen corn, thawed
 1 (15.5 ounce) can black beans, drained and rinsed (or 1 1/2 cups cooked)
 1 (15.5 ounce) can kidney beans, drained and rinsed (or 1 1/2 cups cooked)
 1 (15.5 ounce ) can chickpeas, drained and rinsed (or 1 1/2 cups cooked)
 1 (28-ounce) can tomato puree
 1 ½ cups vegetable broth or water
 1 tsp salt, plus more to taste
 1 tbsp fresh lime juice
 ¼ cup chopped cilantro, for serving

DIRECTIONS

1

To make the spice blend, mix together the chili powder, cumin, coriander, chipotle powder, and oregano in a small bowl. Set aside until needed.

To make the chili, heat the olive oil in a large pot over medium-high heat. Add the onion and a pinch of salt, and cook until it begins to soften, 4 to 5 minutes. Add the poblano and jalapeño peppers, and cook for an addition 3 to 4 minutes. Stir in the garlic and spice blend. Cook for an additional minute or two, until fragrant.

Stir in the sweet potato, corn, beans, tomatoes, broth, and salt. Bring to a boil. Reduce heat to low and cover. Simmer for 25 to 30 minutes, until the sweet potatoes are fork-tender. Add the lime juice, taste and adjust seasonings as desired, and serve with lime wedges and chopped cilantro. The chili will keep in the refrigerator for 5 days. Cooled portions freeze beautifully and are best enjoyed within three months.

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