Two Bean Calabrian Chili

I purchased some new spices at Penzeys in Des Moines this weekend.  The roasted garlic has the most amazing wonderful aroma and I decided to use it along with some dried calabrian peppers.  This chili has just enough spice but not too hot, super delicious!


1 lb. dried black beans

1 lb. dried red beans

1 large onion, chopped

14 oz. bag frozen roasted sweet corn

2- 10 oz. can Ro-Tel tomatoes, unsalted

1 box Pomi, chopped tomatoes

32 oz bottle low sodium tomato juice

1 t. Penzeys Roasted Garlic

1/2 t. Penzeys Ground Red Chipotle Powder

1 ½ t. Penzeys Cumin Seed

3-4 dried Calabrian Peppers

Salt to taste


Prepare the black and dried beans in a pressure cooker following directions for your pressure cooker.  If you do not have a pressure cooker you can cook in a stockpot according to package directions. 


Take the peppers and place in a small bowl.  Pour just enough boiling water over the peppers to cover and let set for a few minutes.  Next place the peppers and water in a blender with 1 ladle full of bean liquid.  Puree until the pepper is completely ground up.  Set aside.


While the beans are cooking chop the onion and place in separate stockpot.  Using a slotted spoon add the beans in with the onions and keep the reserve liquid.  Next add the pureed peppers, frozen corn, Ro-Tel tomatoes, Pomi tomatoes, tomato juice, roasted garlic, chipotle powder, cumin seed and the salt.  Add about 3 to 4 ladles full of the reserved bean liquid in with the soup.  Stir well and bring to a boil, then reduce heat.


Continue to cook on low for 30 to 40 minutes.