Chili
Credit: Nigel Parry
Vegetable Simple: Page 86
Chili
Beans from a can work just as well to make this chili that's full of complex flavors and aromatics. It's satisfying and warming, so I like to make it in late fall when the weather starts to turn. Adding mushrooms replaces the texture of meat and brings an earthy and intense richness.
Serves 4
INGREDIENTS
½ cup dried black beans (or 16 ounce can, drained and rinsed)
½ cup dried red beans (or 16 ounce can, drained and rinsed)
Fine sea salt
2 teaspoons canola oil
1 medium yellow onion, diced
2 red bell peppers, diced
½ jalapeño pepper, seeded & finely chopped
18 button mushrooms, quartered
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
1 teaspoon ground cumin
8 Roma (plum) tomatoes, peeled and crushed (or a 12 ounce canned peeled tomatoes)
1 cup shredded cheddar cheese (optional)
½ cup sour cream (optional)
SPECIAL EQUIPMENT
Blender
1. If using dried beans, place the black and red beans in separate bowls and add water to cover by 2 inches. Let soak, refrigerated, for 8 hours or overnight. Drain the beans, transfer them to two separate pots, and add water to each to cover beans by 2 inches. Bring to a simmer over medium heat, cover, and cook the beans until completely tender, about 1 hour. Season with salt and set aside.
2. In a large, heavy-bottomed pot, heat the canola oil over medium heat. Add the onion, bell peppers, jalapeño, and mushrooms. Season lightly with salt and sauté until soft, about 5 minutes. Add the chili powder, black pepper, and cumin and cook for another 2 minutes.
3. Add the tomatoes and bring to a simmer, then add the beans and 1½ cups of water and simmer for 15 minutes more.
4. Transfer one-third of the chili to a blender and puree until smooth. Stir the puree back into the chili and simmer 5 minutes. Divide among four bowls. If desired, serve with cheddar and sour cream.
