Alma's three bean chili

This recipe was created during West Ham’s 3-0 beating of Wolves on Sunday 16th December. It is delicious and filled a very large Dutch oven. Can also be frozen. This list of ingredients makes an extra large Dutch oven full. Reduce by 1/3 for regular Dutch oven.

Ingredients

1 1/2 cups EACH of dry kidney beans, white beans, black beans. You can substitute the white beans for chick peas or navy beans or whatever.
Olive oil
2 large onions,
6 large cloves Canadian garlic
3 stalks celery,
3 large carrots,
1 jalapeño
2 sweet bell peppers
Kale (optional)
3 tbsps chilli powder
1 tsp cinnamon
1 tsp cumin
1/2 to 1 tsp coriander
1/2 tsp cloves
1 tsp Italian seasoning
2 cups of hot broth of your choice ( I used beef, therefore no added salt)
2 cans of tomato sauce
1 can of chipotle in adobe sauce
1 1/2 cups frozen nibblets corn
1 cup dried lentils to thicken. (They will cook when you simmer it).

Optional (not really)

Sharp grated cheddar topping
Tortilla chips for scooping

Directions

Soak 1 1/2 cups each of dried kidney beans, white beans, black beans overnight with at least 2 inches of water over the bean level. You can also use chicken peas as an alternate.
Simmer the beans for about 90 minutes and then drain them when they’re cooked.
Chop 2 large onion, 3 stalks of celery, 3 good size carrots, 6 large cloves of Canadian or US garlic or 10 Chinese, 1 large jalapeño, 2 sweet bell peppers, ( I used up fresh finely chopped kale, optional)
In a big Dutch oven, saute all the above vegetables in olive oil until nicely sweating.
Stir in 3 tablespoons chilli powder, 1 teaspoon cinnamon, 1 tsp coriander, 1/2 tsp cloves, 1 teaspoon cumin, 1 tsp Italian seasoning.
Add 2 cups of hot broth of your choice. I used beef “Better Than Bouillon”, 2 cans of tomato sauce, the drained beans, one cup of dried lentils to thicken, a can of chipotle in adobe sauce, and 1 1/2 cups frozen nibblets corn.
Simmer for a couple of hours
Serve with tortilla chips for scooping it up and a grated sharp cheddar on top.