Ancho-Black Bean Chili
Ancho-Black Bean Chili
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  • 2 dried ancho chili peppers, seeded and tops discarded
  • 2 cups vegetable broth
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 large onion, chopped
  • 2 -3 large cloves garlic, chopped
  • 1/3 cup currants or chopped raisins (a generous handful)
  • 3 tablespoons tomato paste
  • 1 cup dark beer, such as Negra Modelo
  • Three cans black beans (15 ounces each), rinsed
  • 2 teaspoons ground cumin (2/3 palmful)
  • 2 teaspoons ground coriander (2/3 pamful)
  • 2 pinches of ground cinnamon
  • Salt and pepper
  • 1 avocado
  • 1/2 cup sour cream
  • 1/3 cup cilantro or flat leaf parsley (a generous handful), chopped
  • Grated peel and juice of 1 lime
  • Your favorite tortilla chips, for dipping

In a medium saucepan, bring the ancho chili peppers, vegetable broth and 1 cup water to a boil, then simmer for 20 minutes.

Meanwhile, in a soup pot, heat the EVOO, two turns of the pan, over medium-high heat. Add the onion and garlic and cook until the onion starts to brown, about 7 minutes. Stir in the currants and tomato paste for 1 minute. Add the beer and cook until reduced slightly, about 1 minute. Stir in the black beans, cumin, coriander and cinnamon; season with salt and pepper.

Using a food processor, puree the ancho-broth mixture. Stir into the black bean chili and simmer over medium-low heat until thickened, 3-5 minutes.

Rinse out the food processor and add the avocado, sour cream, cilantro, lime peel and lime juice; puree until smooth.

Ladle the chili into bowls and top with the avocado cream. Serve with the tortilla chips.

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