We made this recipe during the CoMoSnowpocalypse, and I didn’t expect it to be anything special. So much so that we only took one photo of it. Fail.
This is quite possibly the best chili I have ever had. I am somewhat partial to vegetarian chilis, and this one blows me away with its bold chipotle flavour.
Vegetarian Black Bean Chipotle Chili Recipe
Adapted from All-Bean Chili from Vegetarian Cooking for Everyone
- 2 cups black beans, cooked ahead or canned, rinsed
- 5 t cumin
- 2 t oregano
- 3 onions, finely diced
- 3 T oil
- 4 garlic cloves, coarsely chopped
- 4 t paprika
- 2 t chili powder
- 1 t cayenne
- 2 large cans diced tomatoes (56 oz)
- 2-3 diced chipotle chiles
- 1/4 c chopped cilantro
- Dash of sherry
Regarding the beans, I am beginning to delve into cooking with dry beans instead of using canned because of the BPA used in the lining of cans. Instead of soaking them, I boiled them hard for 1.5-2 hours.
Regarding the chipotle, this is where so much of the flavour comes from, but beware. I used three chipotle chiles, and the heat was really too much for me. Next time I’d use only two. If you like melting your face off, use three or more.
- Toast the cumin in a dry skillet over medium heat. When it turns fragrant, add the oregano, shaking the pan so the herbs don’t burn, for about 5 seconds. Turn them onto a plate to cool.
- Sauté the onions in the oil in a skillet over medium heat for 7-8 minutes. Add the garlic, 1 1/2 t salt, the cumin mixture, paprika, chili powder and cayenne. Lower the heat and cook until the onions are soft, another 5 minutes.
- Add the tomatoes and juice, the chipotle purée, cilantro and the beans. Simmer for 15 minutes.
- Taste and season with more chipotle and salt, if needed. Just before serving, add a dash of sherry to the flavours.
- Ladle the chili into bowls and garnish with a spoonful of sour cream.