spicy heirloom bean chili
Based on the beefy Texas Red chili, a vegetarian version with tremendous depth and kick.
Prep Time
10 mins
Cook Time
1 hrs
+
20 mins
Ready in
1 hrs
+
30 mins
Ingredients
  • 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
Directions
  • 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.
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