The Chili I made for you in Fall River. I also added a can of corn, and some Parmesan cheese.

Chicken Jack’s 3-Bean Chili
1 cup dried black beans

½ cup dried Spanish red beans

½ cup dried Italian white beans

2 tablespoons canola or olive oil

1 medium yellow onion, medium dice

1 tablespoon minced garlic

1 jalapeno pepper, seeds removed, medium dice

2 poblano peppers, seeds removed, medium dice

1 red pepper, medium dice

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon Mexican oregano

1 teaspoon cinnamon

4 cups vegetable broth

4 cups water

16 ounces fire-roasted tomatoes

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Soak the beans together overnight. Drain.

In a large soup pot, heat the oil over medium heat. When the oil is shimmering, add the onion, garlic, and jalapeno, poblano and red peppers; cook 5-10 minutes, until soft.

Add the cumin, chili powder, oregano, and cinnamon; cook, stirring, 1 to 2 minutes. Add beans; stir to evenly distribute seasonings, and add broth and water. Raise heat to high and bring to a boil. Reduce heat to a simmer, leaving the pot uncovered; cook for at least 1 hour or until beans are tender to taste.

Add tomatoes. salt and pepper; continue simmering for another 20 to 30 minutes, until the chili has thickened. If at any time the liquid falls below the level of the bean mixture, add more broth or water to cover. Adjust salt and pepper to taste.

Serves 10.