Black Bean Chili
Originally found at Dinner with Julie
2 Tbsp olive oil
2 onions, chopped
5-6 garlic cloves, chopped
1 each red and green bell peppers, seeded and chopped
2 cups vegetable stock
1-2 tsp chopped chipotle chili en adobo
1 tsp cumin
2 cans black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can diced tomatoes
1/2 small can tomato paste
Heat oil in a large pot over medium-high heat. Saute onions and garlic, then add peppers, until fragrant. Add stock, then remaining ingredients. Stir to combine, cover, and simmer on medium heat for half an hour. Serve with chips.
My Notes:
So apparently the original recipe doesn't call for stock, and I didn't realize that until I was typing up the recipe. Go figure. I added it, it gave a nice soupy texture to the chili, which I like. If you like things super thick, put in less stock.
I always rinse my beans, mostly to get the extra salt off of them because I'm very conscious about that sort of thing. Kidney beans should not be made directly from scratch (toxins associated with cooking them), but feel free to use everything else from scratch.
I used fire-roasted tomatoes instead of regular. The original recipe called for chili powder, but knowing my recent experiments with the adobo chiles, I opted to omit it, and it was just spicy enough for me. Try it without chili powder first, then add to taste if it's not spicy enough for you.
Overall, it's a great dish, and I'm very happy I stumbled across it.
