Black Bean Chili
2 Tbsp. olive oil
1 1/2 cups chopped onion
2 Tbsp. chopped, seeded green chilies or jalapeño peppers, divided
2 cloves minced garlic, divided
2 tsp. cumin
1 tsp. coriander
1 tsp. chili powder
1/2 tsp. red pepper flakes
7 cups water
28 oz. can tomatoes, drained and chopped, reserve juice,
1 pound black beans, rinsed, soaked overnight and drained.
1 tsp. salt
1 Tbsp. red wine vinegar
1 Tbsp. tequila, optional
Soak beans overnight with enough water to cover. Or, heat beans with water to cover and bring to a boil. Let set for one hour then drain.
In a Dutch oven or large heavy saucepan, heat the oil over medium high heat, add onions, half of the chilies and garlic and sauté for 1 to 2 minutes. Stir in the cumin, chili powder and red pepper flakes and sauté for 30 seconds. Stir in the water, tomatoes with their juice, and beans. Bring mixture to a boil, reduce the heat, cover the pan and simmer, stirring occasionally, for 3 1/2 hours or until beans are very soft. Stir in the salt. Purée half of the bean mixture in a food processor, blender, inversion blender or food mill. Return purée to the pot. Stir in remaining chilies and garlic. Simmer for 15 minutes. Just before serving, stir in the tequila, if using, and vinegar. Adjust seasonings. Serve the chili with a bowl of yogurt or sour cream and parsley or cilantro.
