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Black Bean Chili Recipe

United States · Servings: 12 persons

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.

Adapted from Wikibooks Cookbook · Cookbook:Black Bean Chili, CC BY-SA 3.0.