Lafd Engine Co No 28s Vegetarian Black Bean Chili Recipes

Steps:

• Drain black beans, reserving 1/2 cup liquid. Set aside.
• Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
• Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
• Season to taste with salt and pepper. Ladle chili into bowls to serve.

Steps:

• 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.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

Steps:

• In a large pot, saute onions in oil for 5 minutes.
• Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
• Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.