Prep 30 mins
Cook 1 hr 30 mins
This recipe is from cookbook author Robin Asbell and is great for vegetarians. Cooking the chili in cast iron gives the dish an additional boost of iron. If you soak your beans in a Dutch oven overnight you'll get an even bigger boost of iron. Serve this with cornbread, brown rice, or a peanut butter sandwich. Recipe courtesy of The Lodge Cast Iron Cookbook.
- 1 cup dried red beans
- 1 chipotle chile in adobo, chopped
- 1 medium yellow onion, diced
- 1 large carrot, sliced
- 2 celery ribs, thinly sliced
- 2 cups mushrooms, diced
- 1 garlic clove, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 14 1⁄2 ounces diced tomatoes, undrained
- 4 cups fresh spinach (firmly packed, washed, trimmed, and chopped)
- Rinse and sort the beans and place them in a cast iron Dutch oven.
- Add water to cover 2 inches above the beans.
- Soak beans overnight, or use the quick-soak method: Cover the beans with 2 inches of water and bring to a boil. Boil 1 minute and cover. Remove from heat and let stand 1 hour. Drain.
- Add fresh water to 1 inch above the beans and bring to a boil.
- Reduce the heat to simmer and add the chipotle, onion, carrot, celery, and mushrooms.
- Cover and cook until the beans are almost tender, about 30 minutes, adding more water as needed to keep the beans submerged in liquid.
- Add the garlic, cumin, chili powder, oregano, salt, and tomatoes. Simmer about 20 minutes.
- Add the spinach and simmer 5 minutes.
- Adjust seasonings to taste, if desired.