Smoky Three-Bean Chili with Hatch Green Chile Cheddar Soberdough

Smoky Three-Bean Chili with Hatch Green Chile Cheddar Soberdough

A deeply flavored, slow-simmered chili that pairs perfectly with warm, cheesy Soberdough.

This hearty three-bean chili layers Everything But The Gourmet Chili Seasoning with Burlap & Barrel's Wild Mountain Cumin and Minced Onion for a richly spiced, comforting bowl. Served alongside warm slices of Hatch Green Chile Cheddar Soberdough, it's the kind of dinner that makes a cold evening feel like a warm hug.

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Ingredients

For the chili:

  • 1 tbsp Organic Extra Virgin Olive Oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp Burlap & Barrel Minced Onion (rehydrated in warm water for 5 min, drained)
  • 2 tbsp Everything But The Gourmet Chili Seasoning
  • 1 tbsp Burlap & Barrel Wild Mountain Cumin
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 cup vegetable or beef broth
  • 1 tbsp tomato paste
  • 1 tsp Burlap & Barrel Wild Mountain Cumin (extra, for depth)
  • ½ tsp freshly ground Zanzibar Black Peppercorns
  • 1 bay leaf
  • Salt to taste

For serving:

  • 1 loaf Hatch Green Chile Cheddar Soberdough, warmed and sliced
  • Cotija cheese, crumbled
  • Fresh cilantro, chopped (optional)
  • Sour cream (optional)
  • Lime wedges (optional)

Instructions

1. Sauté the aromatics. Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and rehydrated Minced Onion, stirring for 1 minute until fragrant.

2. Bloom the spices. Sprinkle in the Everything But The Gourmet Chili Seasoning and Wild Mountain Cumin. Stir and toast for 30 seconds — this wakes up the oils in the spices and builds a deeper flavor base.

3. Build the chili. Add the tomato paste and stir for 1 minute. Pour in the crushed tomatoes, broth, all three beans, the extra teaspoon of cumin, black pepper, and the bay leaf. Stir to combine and bring to a gentle boil.

4. Simmer. Reduce heat to low and let the chili simmer uncovered for 30–40 minutes, stirring occasionally, until thick and rich. The longer it simmers, the more the flavors meld. Season with salt to taste.

5. Prepare the Soberdough. About 10 minutes before the chili is done, bake or warm the Hatch Green Chile Cheddar Soberdough according to package directions until golden and crusty. Slice into thick pieces.

6. Serve. Ladle the chili into bowls and top with crumbled cotija cheese, cilantro, sour cream, and a squeeze of lime if using. Serve with warm slices of Soberdough on the side for dunking and scooping.

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Serves

4–6

Total Time

~50 minutes

Notes

  • For a meat version, brown 1 lb of ground beef or turkey with the aromatics in step 1 before adding the spices.
  • The chili tastes even better the next day — make it ahead and reheat.
  • Swap in the Classic Soberdough or Cheesy Garlic Soberdough for a different flavor pairing.
  • Add a dash of Low & Slow Chili Powder (Burlap & Barrel) if you want an extra smoky kick.
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