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Evie's Favorite Chili
DrWeil.com
This was so yummy, we were disappointed that it only made one dinner and lunch. Serve topped with Eve's Cashew sour cream and cilantro with tortillas for dipping. Hmm!!
1770 ml 7 1/2 cups cooked beans, like pintos, anasazi, adzuki or kidney (roughly four 15-ounce cans or 1 pound dried beans, cooked)
30 ml2 tablespoons extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
15 ml1 tablespoon mild red New Mexican chile powder, or to taste
15 ml1 tablespoon dried whole oregano
15 ml1 tablespoon ground cumin
2 ml1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas
1. Drain beans in a colander.
2. Heat oil in a large Dutch oven or saucepan. Add the onions and sauté over medium heat until they are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chile if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato and shredded lettuce.
As mentioned above, I did not use the recommended garnishes but opted for cashew sour cream and cilantro. Next time I make this, I am going to try adding some chopped red and green peppers and, maybe, carrots to increase the vege content.