Prep 45 mins
Cook 1 hr 30 mins
In 'Williams-Sonoma Soup of the Day'
- 2 cups dried pinto beans, picked over and rinsed
- 3 tablespoons canola oil
- 2 yellow onions, finely chopped
- 5 garlic cloves, minced
- 1 tablespoon dried oregano, plus
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin plus 1 t. ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup chili powder
- 1 (15 ounce) can diced tomatoes
- 1 chipotle chili in adobo seasoning, minced
- 5 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 3 tablespoons finely chopped cilantro
- Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
- Drain and set aside.
- In a large, heavy pot, warm the oil over medium heat.
- Add the onions and garlic and saute until softened, about 7 minutes.
- Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.
- Cook, stirring, for about 3 minutes.
- Add the tomatoes, chipotle, broth, and beans and bring to a boil.
- Decrease the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 1/2 hours.
- If the chili seems too thick, add a little water.
- Add the vinegar and cook for 1 minute.
- Stir in the chopped cilantro and season with salt, then serve.