Black bean chili

Updated: Apr 25

This chili recipe is just outstanding. Yeah, it is vegetarian, but I would put it up against any meat chili recipe. It is that good.

However, if you do insist on wanting meat, follow this base recipe. but take some chorizo sausage without the casing, or ground meat of your choice, and saute it till browned. add to the stew and simmer for about 10 minutes.

For more recipes from this cookbook click here.


1 lb dried black beans or 2 cans (28 oz) of black beans. Use dried they are so much better.

1 large onion cut in large chunks

2 cloves garlic

6-7 branches cilantro

Salt

Soak beans overnight. Wash and boil till just tender with all the above ingredients. When cooked remove the cilantro, but keep the rest. If using a can skip this step.

2 chipotle chilies (from can with adobo sauce is great)

5 ancho chilies

Soak the anchos in warm water for 1 hour. Devine and deseed and grind into a fine paste with the chipotles.

2 teaspoons  cumin powder

2 teaspoons dried or fresh oregano leaves

4 teaspoons mild paprika

1-2 teaspoons chili powder

Mix all ingredients and set aside.

2 large onions finely chopped

Oil

5 cloves garlic or garlic paste from Indian store.

2 bay leaves

1 can fire roasted tomatoes (15 oz)

Salt and pepper

2 tablespoons good vinegar

Chopped green chilies

1 cup chopped cilantro

1 can black beans (28 oz) -- remove the beans and grind into a fine paste in a blender. Or ready refried black beans.

Heat oil and sauté the bay leaf for 30 seconds, add the onions and garlic until the onions are light golden

Add chili paste and cook for 3-4 minutes until the fragrance is released. Add tomatoes, green chilies and salt and cook for 10-15 minutes. Add the whole and ground beans and simmer mix on medium heat for 45 minutes. If the mix is thin cook open till the mix has the right thickness. When done turn off flame and stir in half the chopped cilantro. Adjust chili, spices and salt as needed.

Serve with the following:

Rice or Tortillas or tortilla chips

Lime wedges

Scallions cut in circles

Quest fresco

Sour cream (I prefer Salvadoran sour cream)

Cilantro

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