Three Bean Chili

29 10 2012

During my last trip to Matam to help out with the Eye Clinic and visit my homestay family, Meredith Hickson taught me how to make this simple but tasty chili. Now visiting Sarah Keyes in Dakar we decided to whip some up and serve it with cornbread — such great comfort food! I do not have exact measurements to offer you today because I was using whatever spices were on hand, and most of them were mixes that you probably wouldn’t see in the US. Instead, I will list approximately what we used and expect you to play a little with the amounts until it tastes good (-:

serves 6


2 medium carrots, chopped

vegetable oil (I used sunflower)

1 medium green pepper, chopped

2 medium onions, chopped

1 small head of garlic, diced

1.5 large cans of diced tomatoes

1 small can of butter beans, drained

1 small can of black-eyed peas, drained

1 small can of red kidney beans, drained

3/4 large can of corn (this would probably also work well with just a small can of corn)

1 tblspn? creole seasoning (garlic, chili powder, cayenne, sugar, paprika, pepper, and onion)

3 tsp? cumin

2 shakes of cinnamon, ginger, and nutmeg mix

1 or 2 tsp sugar

1 tsp vinegar

salt and pepper to taste

Sautee the carrots in a small amount of oil. Add the green pepper, onions, garlic, and tomatoes. Let simmer for a while, allowing the tomatoes to break down. Remember to stir occasionally to ensure the stew doesn’t stick to the bottom of the pan, and begin to add some of the spices. Once the tomatoes have sufficiently broken down (or you are tired of waiting), add the beans and corn. Finish spicing and serve hot with cornbread.




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