spicy heirloom bean chili
Based on the beefy Texas Red chili, a vegetarian version with tremendous depth and kick.
- 2 cups dry mixed heirloom beans
- 2 tablespoon salt
- 1/2 cup olive oil
- 3 yellow onions, diced
- 6 cloves, minced
- 1 tablespoon aleppo chili powder
- 1 tablespoon ancho chili power
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 can (28 oz.) crushed tomatoes
- 1 chipotle pepper, chopped
- 1 tablespoon unsweetened coca powder
- greek yogurt
- lime wedges
- fresh cilantro
- Place beans in a large bowl, and cover with 4" cold water; let soak overnight.
- Drain beans, place in a large pot, add salt, and cover with 2" water.
- Bring to a boil; reduce to a simmer cover and let cook until the largest bean is tender (about 45 minutes).
- Meanwhile, heat oil in a separate large, heavy-bottomed pot over high heat. Add onions and cook, stirring occasionally, until they begin to turn golden about (12 minutes).
- Stir in garlic and cook for 2 minutes. Add chili powders, cumin, and oregano. Cook and stir for 30 seconds. Add 1 cup water, then stir, scraping the bottom of the pot. Add tomatoes, chipotle pepper, and cocoa. Stir well to combine.
- When mixture comes to a boil, reduce to a simmer; cover and cook for 20 minutes (or until the beans in the other pot are done).
- When beans are ready, drain them and add to the tomato mixture. Cover and cook on low heat, stirring occasionally, for 40 minutes.
- Serve with Greek yogurt, lime wedges, and chopped cilantro.