Tomatoes, two beans, corn, and garden peppers in a bright vegetable-broth chili.
YIELDAbout 7 quarts
PREP30 min
COOKAbout 1 hr
CARD PROCESS75 min pints · 90 min quarts
THE STORY
A harvest-driven pantry recipe built from tomatoes, sweet peppers, Sugar Rush Stripey and Bueno Mulata peppers, corn, and two white beans.
A harvest-driven pantry recipe built from tomatoes, sweet peppers, Sugar Rush Stripey and Bueno Mulata peppers, corn, and two white beans. This page preserves the card batch as a personal kitchen record; it is not an independently validated canning formula.
Method
Quick-soak beans: boil 2 minutes, cover 1 hour, drain; refill and boil 30 minutes, then drain.
Roast tomatoes, onions, and peppers at 425°F for 25–30 minutes, or sauté in the stockpot.
Combine beans, vegetables, corn, broth, bay leaves, and seasonings. Simmer 20 minutes.
Remove bay leaves. Hot-pack jars no more than halfway with solids, then add liquid to 1-inch headspace.
The card records pressure canning pints 75 minutes and quarts 90 minutes at the pressure appropriate for the canner and altitude.
For shelf-stable storage, use a formulation and process validated by USDA, NCHFP, or a qualified process authority; otherwise refrigerate or freeze.
Kitchen note: Finish after opening with cream cheese or cream, Monterey Jack, lime, cilantro, and tortilla chips.
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