b'A L L A B O U T T H E B E A N S vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTblenderI N G R E D I E N T S The trick to this recipe is creating deep layers of flavor. To do that you want to 2 Tbsp vegetable oil slowly cook the ingredients, being patient to create flavor on the bottom of the pot, 1 red onion3 cloves garlic cooking out the spices, and reducing the liquid down while cooking.1 jalapeo chili pepper1 carrot M A R I N A D E D I R E C T I O N S Small-dice the red onion, fresh jalapeo, carrot, and celery, 2 stalks celery about -inch thick. Slice the garlic very thin. Puree the whole peeled tomato. Clean the 1 bay leaf corn and cut the raw kernels off the cob. In a high-walled 8-quart pot, add the oil and set 10 whole coriander seeds on medium high heat. Add the onions, garlic, and jalapeo and cook, stirring frequently, until the onions turn translucent and the garlic begins to brown. Add the carrots and 1 Tbsp sea salt celery and continue to stir and cook. Increase the heat if needed to keep the vegetables 1 tsp black pepper sizzling while the liquid from the vegetables evaporates. Turn the heat back down to 3 Tbsp chili powder medium high and add the bay leaf, cracked red chili, coriander seeds, salt, and pepper. 2 tsp cumin, ground Stir well, turn the heat to medium low and add the powdered spices. Stir well and scrape 1 pinch cracked red pepper the pan to keep it from burning. The mix should be thick, deep red, and fragrant. 2 c whole peeled tomatoesAdd the sweet corn to the mix and stir. Pour a quarter of the tomato puree into the 1 c water pan and stir to keep everything moist. Adjust the heat to medium high again. When 2 ears sweet corn, fresh the mixture is thick and bubbling, add the remaining tomato puree slowly to keep the 1 c black beans, cooked, mixture at a simmer. The flavor will continue to develop slowly as the vegetables and with liquidliquids reduce. Add the water and stir. When the mix is simmering again, add the beans 1 c pinto beans, cooked, and their liquid. Increase the heat to high, stirring constantly. Once the mixture is with liquid brought to a boil, reduce the heat to low and simmer for 15-20 minutes. Stir occasionally 1 c white beans, cooked, to prevent sticking. When done, the chili will be thick and hearty. Adjust the salt as with liquid needed. You can serve right away or refrigerate. This can be prepared a day in advance, as cooked soups, chilies, and stews are well served by resting refrigerated overnight.N O T EIf cooking the dried beans yourself, its best to cook the beans separately as they cook at different times. Having a few types of cooked beans in the refrigerator allows you to make any number of plant-based dishes on the fly that can be added to salads, simple beans and rice, etc. Fall 61'