Black Bean Vegetarian Chili Recipe
We sell a lot of beans. And, we also sell a lot of chocolate. Although we do not often think about chocolate as a savory food, we love to find savory applications for it. Not only does it add greatly to the favor of the dish, but it makes the dish even more healthful -- not to mention interesting.
This recipe was adapted from a recipe in Bob's Red Mill Cookbook (Running Press, 2009)
2 tablespoons of olive oil or rice bran oil.
1 large onion, diced
1-2 tbs chipotle chile powder
4 C cooked black beans (see Master Bean Recipe.)
1 (28 oz) can peeled, diced tomatoes
1/2 C tomato paste
4 C vegetable stock
4 hard-neck garlic cloves, minced
salt and freshly ground tellicherry peppercorns to taste
1 oz unsweetened (100%) chocolate
sour cream or plain yogurt , for serving
chopped scallions, for serving
1. In a large soup pot, heat the oil over medium heat. Saute the onions until they become translucent, about 5 minutes. Add the chili powder, lower the heat, and cook, stirring occasionally, until the onions begin to caramelize, about 5-10 more minutes.
2. Add the beans, tomatoes and their juice, tomato paste, stock and garlic. Bring the mixture to a simmer and continue to simmer until the mixture reduces, approximately 30-40 minutes. Season to taste with salt and pepper.
3. Stir in the chocolate to incorporate. Taste and adjust seasoning if needed.
Serve the chili hot and garnish with sour cream and cheese if desired.
Serves10 or more.