Three is so not a crowd.

Now that our little family has expanded from 2 to 3, a lot has changed. For one, we are now completely distracted and in awe of this new third party in our midst. And yes, a puppy is work, but it’s so worth it.

How can anyone resist this face?

So, although I didn’t intend to make these recipes in honor of the new third member of our family, I couldn’t help noticing the coincidence that good things come in threes.

Three Bean Chili (my go-to recipe adapted from my go-to blog)

Adapted from smittenkitchen.com

1 tablespoon olive oil
1 huge onion
1 red bell pepper
1 28 ounce can vegetarian baked beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained*
1 15 ounce can pinto beans, rinsed and drained*
2 15 ounce cans diced tomatoes, with juices (recommend 1 or both cans fire roasted)
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 tablespoon unsweetened cocoa powder
1/4 teaspoon cayenne
Salt and pepper
Sliced scallions for garnish

Other possible additions: 1 cup frozen corn (for a nice crunch and some sweetness); or in place of the cayenne, try: 1 dried chili pepper, or a 4 ounce can of diced green chilies.

Directions:
Heat oil in large pot and add diced onion. Saute until translucent. Add diced red pepper and cook until softened. Add beans, diced tomatoes, spices and cocoa powder and simmer for about 30 minutes, stirring occasionally. Adjust seasonings to taste before serving. Serve with triple-corn spoon bread below, or over brown rice or simply with a few tortilla chips on the side.

*I recommend organic canned beans. They have fewer ingredients and no weird chemicals that are impossible to pronounce.

Triple-Corn Spoon Bread

Adapted from Cooking Light Magazine, November 1997

1 cup reduced fat sour cream (more natural than fat-free)
1 large egg
1 small diced onion
1 15.25 ounce can no-salt-added whole-kernel corn, undrained
1 14 3/4 ounce can no-salt-added cream-style corn
1 8 1/2 ounce package corn muffin mix (recommend Jiffy brand)
Cooking spray
1 teaspoon butter, for dotting on top (optional)

Directions:
Preheat oven to 350 degrees. Grease baking dish with cooking spray.

In large bowl, whisk together sour cream and egg. Stir in diced onion, corns and muffin mix. Pour into greased baking dish and bake uncovered for 1 hour, until pudding is set and lightly browned on top. Dot with a teaspoon of butter before serving.

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