Going with Mayocoba beans.
…medium-sized legumes with a pale yellow or ivory color that are indigenous to Peru. Mayocoba beans have various names in English and Spanish, including canary beans (or canario beans), Mexican yellow beans, and Peruvian beans (or Peruano beans).
Some, like me, sometimes have unexpected digestive issues with chickpeas, no other bean or legume.
Chickpeas are kind of “stout” for me, too. And my DH doesn’t like them.
Black, northern, kidney, red, pinto…make your favorite chili recipe with these, no meat. Pour it liberally over Fritos. A side salad and an Arnold Palmer or a beer, and you are transported to the Texas Chili Parlor.
I like multi-bean dishes. My Mom had a recipe she called Cowboy Beans that has 4 or 5 types of beans, some hamburger and bacon for extra flavor, brown sugar and soy sauce to balance it out, but the emphasis was on the beans.
She prepared it for branding and family events where there were dozens to feed and it always disappeared quickly. Talk about comfort foods…
I think i posted it a year ago and it is nothing fancy but i will post it again even though it is not a chili recipe.
The recipe comes in two sizes, Big and Really Big! I don’t think it has been prepared exactly the same way twice, we all alter it to suit our own palate.
I 100% agree and the faster we can remove these phrases no-one thinks twice about from our lexicon the better. I can’t say how many times I’ve heard men in a coach position call their boys ladies. It’s never a compliment to anyone. Have we even noticed that one reason this newest generation of youth is rejecting gender roles is because of how strict and inflexible older folks persist in defining them?
I am 74, almost 75, and I have long worked to avoid stereotyping gender, race, nationality, religion, and other similar groupings. @ChristinaM helped me remember to use words like “all” with great care. (Thank you.) We all need to slow down a bit in our phraseology. Come to think of it, slowing down in many aspects of our lives is not a bad idea. Of course, in the kitchen I am always trying to go faster. It is an old habit, and it may be too late to break it, at least until I can no longer heft big pots and pans.
This is the way to live–and learn to cook!
Have you ever added mustard powder?
Poblanos
Roasted
In white chicken chili thickened with pureed Maracoba beans (the pureed beans are just behind the whole beans in the picture above.
I would not unless you have a specific reason to want to do so. Chick peas have a lot stronger flavor than cannellini or other white beans commonly called for in white chili and white chicken chilis.
Whew! 
I used Mayacoba/Peruano.
Interesting. I have never tried mustard powder. I tried chili powder once and it was only ok, it was like chili light and it was not as good a dish. Same with cumin, it was interesting but for me it was not as good.
The things I usually add are the fridge leftover bottles from 6 months ago or week old shallots. From BBQ sauce, Tabasco Sauce, Ketchup, Hunan Sauce (lightly administered it was good, second time I added too much and it was not so much) to Gochujang paste in small amounts…
This dish helps me use up old sauces while changing the flavor of the dish in interesting ways.
I had a Poblano failure the last time I roasted them. I am used to using my old Weber grill but I was cooking indoors on my new Samsung range (sore subject) and I figured I would grill them a little longer. But they were hardly heated up inside and the outsides only blistered slightly. I should have left them in and ate them later but we ate them half cooked with our steaks. Steaks were good though.
I have 4 Samsung kitchen appliances and all three are so cheaply built that it is almost embarrassing. When I wipe down the microwave and oven I have to be careful to not scrape my hands on the rough edges.
Half of my Smokey Joe time is spent roasting peppers and onions and other veg. Never tried indoors.
I have shared this one elsewhere numerous times, but for me it is so good it is worth sharing again. Halve the peppers and place them skin side up on a jelly roll pan. Broil them until blackened. As soon as you pull them out of the oven, place a same sized jelly roll pan on top, clam shell fashion. Let them steam a few minutes and pluck off the blackened skins.
We are all always learning. It’s the being open to revising that counts. I’ve reconsidered so much since bringing an impressionable, curious little person into my life.
[What Actually Sets Boilermaker Chili Apart From The Rest (msn.com)]
(https://www.msn.com/en-us/foodanddrink/foodnews/what-actually-sets-boilermaker-chili-apart-from-the-rest/ar-AA1n06kI?ocid=msedgntp&cvid=75523b0d6ffe46a1861c6f7cefeff0fe&ei=21)
Anybody tried it? What are the meats and beans included? And a recipe?
