Three Bean Chili
1 thumb-size piece kombu (optional)
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 onions, chopped
2 green bell peppers, diced
4 cups chopped tomatoes
½ cup tomato paste
¼ cup red wine
½ teaspoon dried oregano
1 teaspoon cumin
2 tablespoons chili powder
6-8 drops hot sauce (or to taste)
¼ teaspoon cayenne (or to taste)
½ teaspoon sea salt or kosher salt
1 ½ cups cooked black beans
1 ½ cups cooked aduki beans
1 ½ cups cooked pinto beans
Vegetable stock as needed
Garnishes: chopped green onions, shredded soy or rice cheese (or regular cheddar)
Tofu sour cream (posted on Veggicurious)
Place kombu in bowl with enough water to cover and soak 10 minutes or until soft, Drain, mince and set aside.
In large pot over medium heat, sauté garlic and onion in olive oil for 3 minutes or until soft. Sprinkle with some salt and pepper. Add green peppers and sauté 2 minutes more. Add chopped tomatoes and tomato paste, wine, oregano, cumin, chili powder, hot sauce, cayenne and salt. Add cooked beans and kombu, stir to combine. Add just enough vegetable stock so that it's still thick but has some sauce. Simmer for at least 45 minutes adding stock as needed to thin. Check for seasoning, garnish as desired and serve.
Note: Kombu is a sea vegetable. Kombu is known for it's ability to tenderize legumes and reduce their gaseous properties. It can be found in specialty food stores (Whole Foods) or Asian markets.