Chipotle Black Bean Chili

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4 cups dried black beans

3 Tbs cumin seed

2 Tbs dried oregano

1/2 cup olive oil

2 large onions, finely chopped

2 green bell pepper, diced

1 red bell pepper, diced

5 cloves garlic, minced

4 1/2 tsp paprika

1 tsp cayenne pepper

3 cups crushed tomatoes (2-16 oz cans)

1/2 cup chipotle puree

10 serrano peppers, finely chopped

 

 

Rinse and sort beans, allow to soak overnight in pot, at least 6

hours.

 

Add enough water to cover by 2 inches(use the same amount of

vegetable broth if you prefer, but water will do). Bring to boil,

reduce heat, cover and allow to simmer for 2 hours.

 

Preheat oven to 325 degrees, place cumin seed and oregano in a small

baking pan and roast about 10 minutes, stirring occasionally. Careful

not to over roast. If it smells burnt, throw it out and start over.

 

(If you don't feel comfortable roasting, you can skip this step and

use the chili powder recipe below.)

 

Saute onions, peppers, and garlic in a medium heat skillet with olive

oil for 3 minutes.

 

Add cumin, oregano, paprika and cayenne. After 5 minutes add mixture

to beans along with tomatoes and chipotle puree.

 

Simmer for 30 minutes, or as long as you like.

 

 

 

Serve with cornbread, rice, or in a bowl with your favorite

soy/veggie cheese.

 

Chili Powder

 

 

2 tablespoons of cumin powder

2 tablespoons of garlic powder

2 teaspoons of oregano

2 teaspoons of cayenne pepper

 

 

Now, if you like to roast your own chiles and grind them into powder,

you can use 4 each of dried ancho chiles and New Mexico chiles, and 4

dried chiles de arbol. Remove seeds and stems, roast on a cookie

sheet in oven at 300 degrees for about 5 minutes for the smaller

chiles and 10 minutes for the bigger ones. When toasted and crispy,

grind into a powder and add to the rest of your ingredients.