Prep 15 mins
Cook 3 hrs 20 mins
This recipe is from the January/February 1991 issue of Chile Pepper magazine, Nancy Gerlach’s article on Hot & Spicy VEGETARIAN ENTREES. The intro to the recipe says, “Beans are inexpensive and an excellent source of protein as well, making them one of the best nutritional bargains on the market. Add some flour tortillas and grated cheese and they can’t be beat. This chili tastes so good that you’ll hardly miss the meat.” The long cook time is mainly 2 1/2 to 3 hours simmering time. Heat scale: medium.
- 3 dried pasilla peppers, stems and seeds removed
- 3 dried chipotle chiles, stems removed
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 tablespoons vegetable oil
- 2 cups black beans, soaked overnight
- 3 tomatoes, peeled and chopped
- 3 cups water
- 1⁄4 cup Bourbon (optional)
- 1 teaspoon ground cumin
- 1⁄4 cup monterey jack cheese, grated (optional garnish)
- Soften the chiles by covering with hot water and allowing them to rest for 10 minutes. Puree the chiles with their soaking liquid to a smooth paste.
- Sauté the onions and garlic in the oil until soft. Add the pureed chiles, beans, tomatoes, and water. Bring to a boil, reduce the heat, stir in the bourbon, and simmer for 2 ½ to 3 hours or until done. Add the cumin and continue to simmer and additional 30 minutes.
- Serve the chili in bowls topped with the grated cheese, if desired.