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Bean chili

Bystilettocontesssa
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Bean chili

Recipe by stilettocontesssaCourse: Dinner, Vegan, Vegetarian
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 

Inspired by: https://www.seriouseats.com/best-vegetarian-bean-chile-recipe and https://www.foodrepublic.com/2012/01/18/chili-con-carne-the-anti-recipe/

Ingredients

  • 1/2 cup black beans, soaked overnight

  • 1/2 cup chickpeas, soaked overnight

  • 1/2 cup kidney beans, soaked from morning

  • 1/2 cup white beans, soaked from morning

  • 3-4 whole sweet dried chiles like costeño, New Mexico, or choricero, stems and seeds removed

  • 2-3 small hot dried chiles like arbol or cascabel, stems removed

  • 3-4 whole rich fruity dried chiles like ancho, mulato, negro, or pasilla, stems and seeds removed

  • 2-3 whole chipotle chiles in adobo sauce with 2 tablespoons sauce from can

  • 1 liter liquid, such as chicken stock, bean water, beer

  • 1 tablespoon vegetable oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1.5 tablespoons ground cumin

  • 2 teaspoons oregano

  • 1 tablespoon tomato paste

  • 1 teaspoon Vegemite

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon lemon juice or vinegar

  • 1 tablespoon brown sugar

  • 1 carrot, peeled and diced

  • 2 celery stalks, diced

  • 1 can tomatoes

  • 1 container cherry tomatoes

  • Salt and pepper

  • 1 bunch greens, such as chopped silverbeet, baby spinach, or shredded kale

Directions

  • Cook chickpeas for 1 hour until fully soft, then food process briefly until lightly chunky, set aside.
  • Cook black beans, kidney beans, and white beans for 45 minutes until almost done.
  • In Dutch oven over medium-high heat, toast peppers for 3-5 minutes until lightly browned = do not let smoke. Add to Pyrex with 300ml liquid and chipotle chiles, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes.
  • Using stick blender, start on the lowest possible setting and gradually increase speed to high. Blend until smooth, about 1 minute, then set aside.
  • In the Dutch oven, heat oil over medium-high, then add onions, and cook for 5 minutes, stirring occasionally. Add garlic, cumin, and oregano for 2 minutes, stirring occasionally. Add tomato paste and Vegemite for 2 minutes, stirring occasionally. Add Worcestershire sauce, soy sauce, lemon juice/vinegar, and brown sugar for 2 minutes, stirring occasionally.
  • Add black beans, kidney beans, white beans, blended chile mix, chopped chickpeas, carrot, celery, canned tomatoes, and cherry tomatoes with salt and pepper. Add liquid until fully covered. Bring to a simmer, and cook 1-2 hours, stirring occasionally and adding additional liquid as required.
  • Add greens 5-10 minutes before finishing, gently stirring through. Serve hot with shredded cheese, sour cream, and cornbread.

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