Spicy 3-Bean Chili

It’s cold outside…really cold…and you need something that will warm you to your bones. Well, this is definitely the recipe for you! Chili is a great comfort food anyway, but a nice bowl of thick and spicy chili (that happens to be oil-free and gluten-free) on a cold day is as close to a perfect food experience as you can find.

This recipe uses a nice technique of toasting dried chili peppers in a pot, softening in water then blending to create a rather spicy chili water that is used like a broth. Here’s your chance to go out and find some interesting dried chili peppers and experiment with their flavors. This is a very cool thing to do – especially if you are a chili rookie!

I would also recommend doubling the recipe and taking advantage of eating it for nearly a week or freezing the leftovers. If you do this, don’t bother to double the chili peppers and water, unless of course you really like a spicy chili.

Yield: about 8 servings

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