Mexican Chili With Black Beans
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 14.79 ml vegetable oil
- 4 garlic cloves, minced
- 2 poblano chiles, seeds removed and chopped
- 1 medium red onion, chopped
- 4 dry ancho chilies, seeds removed and roughly broken up
- 2 chipotle chiles, dry, seeds removed and roughly broken up
- 4.92-9.85 ml paprika, of good quality
- 793.78 g crushed tomatoes
- 793.78 g black beans
- 473.18 ml chicken broth, plus more as needed
- 4.92 ml dutch process cocoa
- 4.92 ml sugar (to taste)
- 4.92 ml salt (to taste)
directions
- Add oil and garlic to a large pot and saute briefly.
- Add fresh poblano chilis and onion and saute til tender.
- Add chopped paprika, cocoa, dried chilis, 2 cups chicken broth, and crushed tomatoes (start with half the can and add more later if you like).
- At this point, blend the mixture, either with an immersion blender if you have one or in a regular blender.
- Simmer uncovered about 45 minutes, stirring occasionally and adding more chicken broth if it starts to get too thick for you (we like it thick).
- Add black beans and continue simmering another 20 minutes or so. Stir occasionally.
- Serve with sour cream, cheese, diced green onions, or any other topping you like. Enjoy!
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Reviews
-
This is outstanding chili! And if you love chilis, this is the one--no meat and just the unctuousness of the black beans and acid sweetness of the tomato to provide the perfect backdrop for the chilis. I've often used a hunk of unsweetened chocolate--this was the first time I used cocoa powder--works perfectly! Many thanks!