Black Bean Chili (Pfeiffer's)
Submitted by micbarkl
From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.
YIELD
6 servingsPREP
2 hrsCOOK
2 hrsREADY
4 hrsThis vegetarian black bean chili starts with dried beans and builds flavor from the ground up, literally. Whole cumin seeds and dried oregano get roasted in the oven until fragrant before they ever hit the pot, which brings out smoky, toasted notes that ground spices from a jar can’t match.
Four cups of dried black beans need a good two hours of simmering after the quick-soak, so this is a weekend project, not a Tuesday shortcut. But the payoff is a chili with deep, earthy bean flavor and a thick, silky broth built from the reserved cooking liquid.
The finishing touch sets this apart from standard chili. A nugget of goat cheese goes into each bowl before the hot chili gets ladled over it. As you eat, the cheese melts into tangy, creamy streaks through the beans. Charred red bell pepper diced on top adds a sweet smokiness, and a dollop of sour cream cools each spoonful.
Pro Tips
- Don’t skip roasting the spices. Ten minutes in the oven transforms cumin and oregano from flat and dusty to deeply aromatic. This single step makes the biggest flavor difference.
- Reserve all the bean cooking liquid. You may need more than the initial cup to thin the chili. It’s starchy and flavorful, much better than adding plain water.
- Char the red pepper over an open flame or under the broiler until fully blackened. Steam it in a covered bowl to loosen the skin, then peel and dice.
Variations
- Smoky chipotle: Add 1 to 2 chopped chipotles in adobo with the tomatoes for a deeper, smokier heat.
- Meaty version: Brown 1 pound of ground turkey or chorizo with the onions for a heartier bowl.
Ingredients
Directions
Place Beans in large pot and cover with cold water.
Bring to a boil.
Remove from heat and let stand 2 hours.
Drain Beans and return to pot.
Add enough cold water to cover by two inches.
Cover and bring to a boil.
Reduce heat and simmer until beans are tender but not mushy, about 2 hours.
Add water as necessary.
Drain Beans, reserving 3 cups liquid.
Return Beans to pot along with 1 cup of the cooking liquid.
Meanwhile, preheat the oven to 325℉ (160℃).
Place Cumin and Oregano in small baking pan.
Roast until fragrant, shaking occasionally, about 10 minutes.
Heat oil in heavy skillet.
Add onions, green pepper and garlic.
Stir over medium high heat for 3 minutes.
Add cumin and oregano mixture, paprika, cayenne, and salt.
Cook until onions are soft, about 10 minutes.
Mix in tomatoes and jalapenos.
Bring to a boil.
Gently stir into the beans.
If necessary, thin with reserved liquid.
Char and peel the red bell pepper.
Dice into ¼ pieces.
Place 1 oz goat cheese in each bowl.
Top with chili.
Garnish with sour cream and diced red bell pepper.
Pass warm tortillas separately.
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