Black Bean Chili
Black bean chili is the vegetarian’s answer to hearty, satisfying chili. So why is it so often dull and unremarkable?
A cookbook recipe exclusively for ATK Essential members from SpicedGather Your Ingredients
Key Equipment
Before You Begin
We strongly prefer the texture and flavor of mustard seeds and cumin seeds in this chili; however, ground cumin and dry mustard can be substituted—add 1/2 teaspoon ground cumin and/or 1/2 teaspoon dry mustard to the pot with the chili powder in step 3. Serve with sour cream, shredded cheddar or Monterey Jack cheese, chopped tomatoes, and/or minced onion.
Instructions
1.
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pulse the mushrooms in a food processor until uniformly coarsely chopped, about 10 pulses; set aside.
2.
Toast the mustard seeds and cumin seeds in a large Dutch oven over medium heat, stirring constantly, until fragrant, about 1 minute. Stir in the oil, onion, and processed mushrooms, cover, and cook until the vegetables have released their liquid, about 5 minutes. Uncover and continue to cook until the vegetables are dry and browned, 5 to 10 minutes.
3.
Stir in the garlic and chipotles and cook until fragrant, about 30 seconds. Stir in the chili powder and cook, stirring constantly, until fragrant, about 1 minute (do not let it burn). Stir in the broth, water, beans, sugar, baking soda, and bay leaves and bring to a simmer, skimming any impurities that rise to the surface. Cover, place the pot in the oven, and cook for 1 hour.
4.
Stir in the crushed tomatoes and bell peppers, cover, and continue to cook in the oven until the beans are fully tender, about 1 hour longer. (If at any time the chili begins to stick to the bottom of the pot or look too thick, stir in additional water as needed.)
5.
Remove the pot from the oven and remove the bay leaves. Stir in the cilantro, season with salt and pepper to taste, and serve with the lime wedges
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