Cookbook:Black Bean Chili

| American Cuisine | Vegetarian Cuisine | Beans | Chili

Ingredients

 * 3½ cups (8 dL) dried black beans
 * 2 tablespoons (30 mL) corn oil or other vegetable oil
 * 1 medium onion, diced
 * 2 cloves garlic, minced
 * 1 chipotle chile
 * ¼ ancho chile
 * 1 tablespoon (15 mL) cumin
 * 1 tablespoon (15 mL) paprika
 * 1 tablespoon (15 mL) dried oregano
 * ¾ tablespoon (11 mL) sea salt
 * ⅛ teaspoon (1 mL) cayenne pepper
 * 2 tablespoons (30 mL) wine vinegar (red or white)
 * 1½ cups (350 mL) diced tomatoes
 * 1½ cups (350 mL) tomato puree
 * 4 cups (1 L) water
 * Sour cream for garnish

Procedure

 * 1) Place beans in a large pot, add with enough water to cover by 2 inches (2.5 cm), and allow to soak overnight. Drain beans and cover again with fresh water. Bring to boil, reduce heat, and simmer for 2 hours.
 * 2) Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and sauté until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and sauté for 5 to 10 minutes.
 * 3) Add tomatoes, tomato puree, and the water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour.
 * 4) Serve with or without sour cream.