Recipe by flower7
I found this recipe in a Cooking Light cookbook and changed it up, cut it down and made it into my own. You can use any kinds of beans you prefer, e.g. pinto, kidney, etc. I like to serve with shredded cheddar cheese, sour cream, and hot crusty bread to absorb the heat.
Top Review by Studentchef
This was one of the spicier chilies that I have tried, and I kind of liked it. I used 2 ancho chilies, and the vegetable broth (I'm not so keen on beer, so I avoided using this in the recipe). Overall, I really liked it.
- 2 cups water
- 2 -3 dried ancho chiles (3/4-1 oz total)
- 1 1⁄2 teaspoons olive oil
- 1⁄2 cup chopped onion
- 1⁄2 cup shredded carrot
- 1⁄2 cup chopped red bell pepper
- 1 teaspoon minced garlic
- 1 jalapeno, seeded & chopped (optional)
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon crushed red pepper flakes
- 14 ounces diced tomatoes, undrained
- 8 ounces vegetable broth or 8 ounces dark beer
- 15 ounces black beans, rinsed, drained
- 15 ounces white beans, rinsed, drained
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- salt and black pepper, to taste
Directions See How It's Made
- Remove stems, seeds and veins from inside of ancho chiles.
- Combine water and chiles in a small saucepan and bring to a boil.
- Remove pan from heat; cover and let stand 20 minutes or until softened.
- Drain off water, chop chiles and set aside.
- Heat oil in a large pot over medium-high heat.
- Add onion and carrot and saute for 3 minutes.
- Add bell pepper and saute for 3 more minutes.
- Add garlic and jalapeno and saute for 1 minute.
- Stir in cumin, oregano, paprika and crushed red pepper and cook for 1 minute.
- Stir in chopped chile, tomatoes and broth or beer then bring to a boil.
- Cover and reduce heat to low and simmer for 15 minutes.
- Stir in beans and tomato paste, bring back to a boil, reduce heat back to low and simmer for 15 more minutes.
- Stir in sugar, salt and pepper. Serve with sour cream and shredded cheese.