Mexican Chili With Black Beans |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My foodie friend Steve visited us from Texas recently and made this while he was here. It's a very well balanced, rich black bean soup with a chili pepper base. No meat necessary. We devoured it, and I'm posting what he did here for my own memory's sake. He used Guajilo chilis too, but we can't find those here so we substituted more of the common chilis. Also, you don't need to use the whole can of tomatoes. Just depends on how much tomato flavor you want. We tend to use about 3/4 of the can, and save the rest for another use. You want to mostly taste the chilis. It is so rich and delicious I can't even tell you! And pretty healthy too! Substitute vegetable broth to make it vegan. Ingredients:
1 tablespoon vegetable oil |
4 garlic cloves, minced |
2 poblano chiles, seeds removed and chopped |
1 medium red onion, chopped |
4 dry ancho chilies, seeds removed and roughly broken up |
2 chipotle chiles, dry, seeds removed and roughly broken up |
1 -2 teaspoon paprika, of good quality |
28 ounces crushed tomatoes |
28 ounces black beans |
2 cups chicken broth, plus more as needed |
1 teaspoon dutch process cocoa |
1 teaspoon sugar (to taste) |
1 teaspoon salt (to taste) |
Directions:
1. Add oil and garlic to a large pot and saute briefly.
2. Add fresh poblano chilis and onion and saute til tender.
3. Add chopped paprika, cocoa, dried chilis, 2 cups chicken broth, and crushed tomatoes (start with half the can and add more later if you like).
4. At this point, blend the mixture, either with an immersion blender if you have one or in a regular blender.
5. Simmer uncovered about 45 minutes, stirring occasionally and adding more chicken broth if it starts to get too thick for you (we like it thick).
6. Add black beans and continue simmering another 20 minutes or so. Stir occasionally.
7. Serve with sour cream, cheese, diced green onions, or any other topping you like. Enjoy!
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