Three Bean Beer Chili {no cans required!}

We've been making this chili since our very first months as a married couple.  It was an especially appealing dish for us in those early days when frugal meals that could fill us up were high in demand.  We stripped out the meat, upped the beans, and adapted the ingredient list so that we could have a chili recipe that didn't require the use of any canned items.  We avoid cans as much as possible because of the BPA.  We aren't sticklers on this rule 100% percent of the time, but we like to avoid them most of the time.  So, this has no tomato sauce and no tomato paste like most recipes call for...and a pretty simple ingredient list to boot, another reason why we love it.  Cooking dry beans takes some advanced planning, but is certainly the cheaper option.  If you're in a pinch or just don't have the time in your life to cook your own beans, we just discovered Trader Joe's and Eden Organics are two brands that have BPA-free beans.  So enough talk about beans!  Here it is, a Fall staple at our house that will surely make it's appearance on our dinner table for many years to come.

Three-Bean Beer Chili {no cans required, BPA-free}

INGREDIENTS:

1 1/2 cups cooked red kidney beans

1 1/2 cups cooked black beans

1 1/2 cups cooked pinto beans 

2 cups tomato, diced 

1 small onion, diced

12-oz beer*

2 Tbsp chili powder

1 Tbsp oregano

1 1/2 tsp sea salt

1 tsp ground red pepper

optional: cheddar cheese

DIRECTIONS:

1. Gather and prepare all your ingredient (i.e. cook your beans, dice your tomatoes and onions...)
2. Dump everything together in a large stock pot, cover and let simmer for at least 30 minutes (go longer for better flavor, but 30 minutes will do it if you're in a hurry!).
3. Stir frequently during simmering.  Add a little water if it's too chunky.  Leave the lid off and let some liquid boil off if it's too soupy.
4. Serve with shredded cheddar cheese or other toppings as desired.    

SPECIAL NOTES:
*Choose and gluten-free beer and this is a gluten-free dish!

1. If you cook your own beans, you may want to add about 1 cup of water to the pot for some extra liquid.  If you use canned beans, dump everything, included the liquid, into the pot.

2. If you are using canned tomatoes that have salt added, I would taste your chili before adding all the salt!

3. You can easily use canned beans and canned tomatoes for this recipe.  Just substitute one 14oz can for each 1 1/2 cup beans, and one 14oz can for the 2 cups of fresh diced tomatoes.