Spicy Three-Bean Chili

Instructions

1. 1

   Rinse the black beans, pinto beans, kidney beans, and lentils, then soak them in water overnight.

2. 2

   Drain and rinse the soaked beans and lentils. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer until beans are tender, about 1-2 hours.

3. 3

   While the beans are cooking, cook the long grain white rice according to package instructions and set aside.

4. 4

   Peel and dice the large potato into small cubes. Mince the garlic and finely chop the jalapeño, removing the seeds if less heat is desired.

5. 5

   In a separate pan, create a roux by heating the flour over medium heat until it's a light golden color. Slowly whisk in the milk to create a smooth mixture.

6. 6

   Once the beans are tender, add the diced potato, minced garlic, chopped jalapeño, and manwich sauce to the pot. Stir well.

7. 7

   Pour the roux into the bean mixture and stir until the chili thickens.

8. 8

   Allow the chili to simmer for an additional 10-15 minutes, or until the potatoes are tender.

9. 9

   Serve the spicy three-bean chili over the cooked rice. Enjoy!