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from Debra's cookbook

Veggie Bean Chili over Mashed Potatoes




  • 2 15-ounce cans kidney or black beans
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 green pepper, diced
  • 1 jalapeno pepper, minced
  • 1 tablespoon chili seasoning
  • 1 teaspoon cumin
  • 1 28-ounce can diced tomatoes
  • 3 pounds potatoes
  • Salt and pepper
  • 1 cup buttermilk
  • Preparation:
    1. 1- Drain the beans and reserve.
    2. 2- Heat the olive oil in a 4-quart stockpot or Dutch oven over medium-low heat.
    3. 3- Add the onion, garlic, celery, green pepper, and jalapeno pepper, and sprinkle a pinch of salt over the vegetables. Stir and cook until the vegetables are starting to soften 8-10 minutes.
    4. 4- Add the chili seasoning and cumin and stir to coat.
    5. 5- Stir in the reserved beans and can of tomatoes. Fill the tomato can 1/3 full of water, and pour into the pot.
    6. 6- Bring to a simmer and cook for at least 45 minutes to thicken the sauce and meld the flavors. Season with additional salt and freshly ground black pepper to taste.
    7. 7- While the chili cooks, make your mashed potatoes: Peel the potatoes and cut into 2-inch cubes. Place in a stockpot with cold water to cover and add 2 tablespoons kosher salt. Bring to a boil, then simmer for about 10 minutes or until tender. Drain and return to the pan. Mash with the buttermilk until smooth and add salt and pepper to taste.

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