1/2 cup Balducci's Adzuki Beans
1/2 cup Balducci's Red Calypso Beans
1/2 cup Balducci's Pinto Beans
3 each bay leaves
Water as needed
Kosher salt as needed
2 tbsp canola or vegetable oil
1 cup yellow onion, small diced
1/2 cup carrot, peeled and small diced
1/2 cup celery, peeled and small diced
4 cloves of garlic, minced
2 tbsp dark chili powder
1 tbsp ground cumin
1 tsp ground coriander
1 (28 oz) can crushed tomatoes
1 cup frozen corn kernels, defrosted
1/2 cup chipotle in adobo, pureed in blender or food processor until smooth
1 qt vegetable stock
Kosher salt / black pepper as needed
1. Place the beans together in a medium pot and cover with lightly salted water. Bring to a boil. Turn off heat. Cover beans and let stand for 1 hour. Drain and rinse beans, and place back in the pot. Cover beans with lightly salted water. Add the bay leaves. Bring the beans to a simmer. Cover and cook until beans are tender but skins are not split, a few hours. Check beans often and add water if needed to keep them covered completely. Once tender, drain beans and set aside. Yield should be between 4 and 5 cups.
2. Heat the canola oil in a large pot over medium heat. Add the onion, carrot, celery, garlic, chili powder, cumin and coriander. Cook vegetables until softened, 3 to 4 minutes.
3. Add the cooked beans, crushed tomatoes, corn kernels, chipotle puree, and vegetable stock. Bring to a boil, reduce to a simmer. Simmer until chili is thick, about 30 minutes. Season to taste with salt and pepper. Serve immediately.
Suggested garnishes: chopped cilantro, diced jalapeno peppers, shredded cheddar cheese, crumbled corn bread, hot sauce