Black Bean Chili

240 min · serves 12

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

Steps

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.

More recipes with black beans, onion, garlic, chile peppers, cumin, paprika, oregano, cayenne pepper, vinegar or tomatoes

Adapted from “Black Bean Chili” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.