18 December, 2011

Black Bean Chili | The New York Times

This is a medium-hot vegetarian chili. If you prefer a three-alarm version, make it hotter by using hot ground chili or adding more medium chili. ~Martha Rose Schulman

Martha Rose Shulman's Black Bean Chili ingredients
Makes 6 to 8 servings
2 Tbsp canola oil 
1 onion, finely chopped
4 large garlic cloves, minced
3 Tbsp mild ground chili (or use hot, or use more)
1 Tbsp lightly toasted cumin seeds, ground
1 (28-oz) can chopped tomatoes, with juice
2 Tbsp tomato paste, dissolved in 1 cup water
2 canned chipotle chiles in adobo, seeded and chopped
1 tsp dried oregano, preferably Mexican oregano
Salt, preferably kosher salt, to taste
1/2 cup chopped cilantro
4-oz goat cheese, or queso fresco (also known as queso ranchero), crumbled 

For serving:
Corn tortillas or cornbread

Notes: The simmered beans can be made three or four days ahead, and the chili will keep for three or four days in the refrigerator. This chili freezes well.

Make the black beans as directed, preferably the day before you wish to serve.

Heat the oil in a medium nonstick skillet over Medium heat, and add the onion. Cook, stirring often, until the onion is lightly colored, about 10 minutes. Add the garlic and stir together for about a minute until fragrant. Then, add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. 

Add the tomatoes with their juice and oregano; salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and the chipotles; bring back to a simmer. Season with salt to taste and simmer, stirring often, for 15 minutes, until the mixture is thick and fragrant.

Stir the tomato mixture into the beans, and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes; taste and adjust salt.

If you want a thicker chili, purée 1 or 2 cups of the beans in a blender or a food processor fitted with the steel blade and stir back into the pot.

Just before serving, stir in the cilantro. Spoon into bowls, and garnish each bowl with a generous spoonful of goat cheese or queso fresco

Serve with corn tortillas or cornbread.

This is Martha Rose Schulman's recipe and comments published in The New York Times on March 12, 2009, as part of a Recipes for Health series (cookbook here).  

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