Lafd Engine Co. No. 28's Vegetarian Black Bean Chili

Recipe by lynnski LA
READY IN: 1hr 35mins
YIELD: 10 cups




  • Roast dried ancho and guajillo chiles on a baking sheet at 375 degrees for about 4 minutes to release their oils.
  • Place in a blender with 3/4 cups hot water and allow to stand for 5 minutes, then puree; add more water if necessary to make a paste; reserve.
  • Heat a small heavy skillet over medium heat; and add cumin seeds, stirring until they begin to color.
  • Stir in oregano leaves, shaking pan frequently so herbs don't burn.
  • When aroma is strong, remove pan from heat and add paprika and cayenne, stir.
  • Place mixture in a blender and grind into a coarse powder, set aside.
  • Heat olive oil in a 6 quart soup pot, over medium heat.
  • Add and saute onions until tender, add garlic, ground spice mixture, salt and 1/2 ancho and guajillo chile paste and cook 5 minutes.
  • Add tomatoes, juice and about 1 teaspoon chipotle chile.
  • Simmer 15 minutes, add cooked black beans and cooking water and cook 10 minutes.
  • Adjust chiles and salt to taste; add vinegar and chopped cilantro, cook 5 minutes longer.
  • Adjust seasonings to taste one last time, and serve.
  • Serve with bowls of chopped green onions, cheddar cheese, creme fraich and cilantro leaves.