by Rivka
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Rivka's Notes:
Expand1 red onion, chopped Ask a question about this ingredient
3 cloves garlic, smashed with the back of a knife and skins removed Ask a question about this ingredient
2 teaspoons cumin Ask a question about this ingredient
1 teaspoon pimenton, i.e. smoked paprika Ask a question about this ingredient
1-2 chopped chipotles in adobo sauce, to taste Ask a question about this ingredient
1/2 pound black beans Ask a question about this ingredient
1/2 pound Rio Zape beans Ask a question about this ingredient
2 packages Morningstar Farms veggie crumbles, or other fake ground beef product Ask a question about this ingredient
1 16-oz. can diced or whole tomatoes, with liquid (if whole, chop) Ask a question about this ingredient
1 red bell pepper, coarsely chopped Ask a question about this ingredient
1 green bell pepper, coarsely chopped Ask a question about this ingredient
This chili works best when the beans are partially cooked beforehand. Each type of bean should be cooked separately to ensure proper texture, and beans' cooking time varies widely depending on size and age. My Rio Zape beans, which I order from Rancho Gordo, require about 6 hours of pre-soaking and take about 1 hour to cook. The black beans require about 4 hours of soaking and take about 45 minutes. If you like your chili with perfectly-cooked beans, don't fully cook them beforehand; stop about 2/3 of the way to done. I cook them fully, because I know my chili will be reheated several times over the course of the week and don't much care about having mushy beans in my chili.
Ask a question about this stepIn a large soup pot, heat a healthy glug of olive oil over medium heat. Add onions and garlic; using a wooden spoon, stir to coat with oil, then cook until translucent but not browned, about 5 minutes. Add cumin, paprika, and chipotles. Stir to incorporate.
Ask a question about this stepAdd beans, fake ground beef, and tomatoes. Stir these into the onion-spice mixture. Bring chili to a boil, then reduce heat to low, cover, and cook about half an hour, until flavors mingle and the kitchen smells fragrant.
Ask a question about this stepAbout 5 minutes before the chili is done, add red and green bell pepper. Stir to incorporate, and cook just until pepper has softened but is not mushy, about 5 minutes.
Ask a question about this stepServe topped with cheddar cheese, sliced avocado, crumbled tortilla chips, salsa, sour cream, chopped jalapeños, or any other fix-ins.
Ask a question about this step
