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ShareVegetarian Chili
Yield: 15 cups Prep 40 mins Cook 1 hr 30 mins Stand 8 hrs
Ingredients
- 1 1/2 cups dry black beans
- 2 dried pasilla or ancho chiles
- 1 7 ounce can chipotle chiles in adobo*
- 1 tablespoon vegetable oil
- 3 cups chopped onions
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon ground cumin
- 1 tablespoon minced garlic
- 2 whole serrano chiles
- 1 14 ounce can tomatoes, chopped
- 1 tablespoon salt
- 1 10 ounce package frozen lima beans
- Plain yogurt
- Lime wedges
- 1 1/2 cups dry small red beans
- 1 large butternut squash, peeled and cut into 3/4-inch dice (5 cups)
- Flour tortillas
Directions
1. Soak beans in water to cover by 2 inches in large saucepan overnight. Drain.
2. Heat cast-iron skillet over medium-low heat. Remove stems and seeds from pasilla chiles. Toast chiles, turning, until fragrant and pliable, 2 minutes. Transfer to blender with 1/2 cup boiling water; puree. Set aside. Puree chipotles in adobo in clean blender until smooth. Reserve 2 tablespoons; refrigerate remaining for other use.
3. Heat oil in large Dutch oven over medium-high heat. Add onions and bell peppers; cook 10 minutes. Stir in cumin, garlic, and serrano chiles; cook 30 seconds. Add drained beans, pasilla puree, reserved chipotle-in-adobo puree, and 6-1/2 cups water. Bring to boil; reduce heat. Cover and simmer until almost tender, 1 hour.
4. Stir in tomatoes and their liquid, squash, and salt. Return to boil; reduce heat. Cover and cook 10 minutes. Add lima beans and cook 20 minutes more. Remove serrano chiles. Serve with dollops of yogurt, lime wedges, and tortillas. Makes 15 cups.
Note
*- Chipotle chiles in adobo and dried chiles are available at many large supermarkets or Mexican markets.
Nutrition Facts
- cal.(kcal)365,
- Fat, total(g)3,
- chol.(mg)2,
- sat. fat(g)1,
- carb.(g)70,
- pro.(g)17,
- sodium(mg)797,
- Percent Daily Values are based on a 2,000 calorie diet
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