Chunky Two-Bean Chili

Name: Chunky Two-Bean Chili
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 6
Cuisine: American
Ingredients: 0 pieces Avocado (Sliced avocado); 1 piece Bay Leaves (1 bay leaf); ½ cup Bittersweet Chocolate Chips (1/2 cup bittersweet chocolate chips (I like Ghirardelli)); 1 cup Black Beans (1 cup black beans + Black Beans); 15 oz Red Kidney Beans (1 (15 oz.) can red kidney beans, drained and rinsed); 28 oz Vine Ripened Tomato (1 (28 oz.) can crushed tomatoes); 0 pieces Chili (Chili); 2 tsp Chilli Powder (2 teaspoons chili powder (mine is a bit on the hot side)); 0 pieces Tortilla (Toasted corn or flour tortillas for scooping); 0 pieces Coriander (Chopped fresh cilantro); 2 pieces Garlic (2 garlic cloves, chopped); 1 tsp Ground coriander (1 teaspoon ground coriander); 2 tsp Cumin Powder (2 teaspoons ground cumin); ½ tsp Black Pepper (1/2 teaspoon ground black pepper); 0 pieces Cheddar Cheese (Shredded Monterey Jack cheese); 1 tbsp Olive Oil (1 tablespoon olive oil); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 piece Red Bell Pepper (1 red bell pepper, cored, seeded and chopped); 1 tsp Sea Salt (1 teaspoon sea salt); 1 piece Shallots (1 large shallot, chopped); 0 pieces Heavy Cream (Sour cream or plain yogurt); 4 pieces Tomatillos (4 tomatillos, husked, cleaned and chopped); 6 cup Water (6 cups water); 0 pieces Fish Sauce (Garnishes)

155 minAmerican

Servings6

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Plan it in the app to put it on your week.

Vegetarian
Pescatarian

Ingredients

For 6 servings

Avocado0 pieces · Sliced avocado
Bay Leaves1 piece · 1 bay leaf
Bittersweet Chocolate Chips½ cup · 1/2 cup bittersweet chocolate chips (I like Ghirardelli)
Black Beans1 cup · 1 cup black beans + Black Beans
Red Kidney Beans15 oz · 1 (15 oz.) can red kidney beans, drained and rinsed
Vine Ripened Tomato28 oz · 1 (28 oz.) can crushed tomatoes
Chili0 pieces · Chili
Chilli Powder2 tsp · 2 teaspoons chili powder (mine is a bit on the hot side)
Tortilla0 pieces · Toasted corn or flour tortillas for scooping
Coriander0 pieces · Chopped fresh cilantro
Garlic2 pieces · 2 garlic cloves, chopped
Ground coriander1 tsp · 1 teaspoon ground coriander
Cumin Powder2 tsp · 2 teaspoons ground cumin
Black Pepper½ tsp · 1/2 teaspoon ground black pepper
Cheddar Cheese0 pieces · Shredded Monterey Jack cheese
Olive Oil1 tbsp · 1 tablespoon olive oil
Dried Oregano1 tsp · 1 teaspoon dried oregano
Red Bell Pepper1 piece · 1 red bell pepper, cored, seeded and chopped
Sea Salt1 tsp · 1 teaspoon sea salt
Shallots1 piece · 1 large shallot, chopped
Heavy Cream0 pieces · Sour cream or plain yogurt
Tomatillos4 pieces · 4 tomatillos, husked, cleaned and chopped
Water6 cup · 6 cups water
Fish Sauce0 pieces · Garnishes

Make it mine in the app

Steps

1Rinse and drain black beans and discard any rocks or funky-looking (discolored, wrinkly) beans.In heavy soup pot, combine black beans, 6 cups of water, salt and bay leaf.Bring to a boil.Reduce heat and simmer, partially covered, until beans are tender, about 1 hours.Keep an eye on the water, and add more if needed, 1 cup at a time. Beans should have some liquid remaining, but they should not be overly soupy.When beans are almost done, prepare the vegetables.In large saucepan, heat the olive oil and saut the shallot, garlic, red pepper, and tomatillos until tender, 10-15 minutes.When beans are completely tender, remove the bay leaf, and add the sauted vegetables and any remaining oil, the salt, pepper, spices, kidney beans, crushed tomatoes, and chocolate chips.Bring chili to a boil.Reduce heat and simmer, uncovered, until chili thickens and flavors meld, about 30 minutes.Stir occasionally.
2Remove pot from heat and let chili cool for about 20 minutes before pureeing two cups in blender. If you try to puree hot liquid in a blender, the people who move into your house after you will inherit the splatter, and they will curse you.Return pureed chili to pot and mix through.Taste, and add salt and pepper if needed.
3Heat through until warm, about 5 minutes.Ladle into bowls and heap on whichever garnishes speak to you.