Black Bean Chili

This recipe is adapted, simplified basically, from one in Deborah Madison's The Greens Cook Book. It makes eight very generous servings at a cost of 62 cents (Seattle) or 40 cents (Tucson) exclusive of garnishes and polenta. Like most soups and stews, this is better made a day ahead and reheated, making it excellent for entertaining. Additionally, chili is a familiar concept and won’t frighten the carnivores.


2 cups black beans
1 bay leaf
4 teaspoons ground cumin
4 teaspoons oregano
2 tablespoons chili powder
4 teaspoons sweet (mild) paprika
¼ teaspoon cayenne
2 tablespoons olive oil
3 medium yellow onions, ¼ inch dice
4 cloves garlic, minced
2 14 ounce cans diced tomatoes, including juice
½ teaspoon chipotle puree, or to taste
½ teaspoon salt, or to taste
1 tablespoon balsamic vinegar, or to taste


Garnishes:

pasilla peppers, roasted, peeled and diced
green onions, sliced
crumbled cotija or feta cheese
sour cream or Greek yogurt


Put the beans and bay leaf in a large kettle and cover them with water by a couple of inches. Bring the pot to a boil, then reduce the heat to a simmer.

Put the cumin in a large ungreased skillet and toast until they begin to color. Add the oregano and chili powder, stir and continue to toast until the mix is very fragrant but not scorched. Turn off the heat, add the paprika and cayenne and stir to combine. Remove the spice mix and reserve.

In the same skillet sauté the onions in the oil until they are soft. Add the garlic and spice mix and cook five minutes. Add the tomatoes and chipotle puree and simmer 15 minutes.

Add the tomato mixture to the beans and continue to simmer until the beans are quite soft. Season to taste with salt, vinegar and additional chipotle, if necessary.

Serve over polenta, garnished with cheese, peppers, sour cream or Greek yogurt, and green onions.