Vegetarian Chili

I pulled the Soup of the Day cookbook and the chili appealed to me.  It called for 2 cups of dried pinto beans.  I only had black beans and substituted those.  They were to soak 4 hours to overnight.  I only had 4 hours and it was not quite enough.  It was good, not great.

Ingredients:

2 C dried pinto beans, picked over and rinsed

3 T canola oil

2 yellow onions, finely chopped

5 cloves garlic, minced

1 T plus 1 t dried oregano

1 T plus 1 t ground cumin

1 t coriander

1 T paprika

¼ t cayenne pepper

¼ C chili powder

1 can diced tomatoes

1 canned chipotle chile in adobo, minced

3 C vegetable broth

1 T balsamic vinegar

3 T finely chopped cilantro

Salt

Directions:

1.       Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.  (I recommend overnight) Drain and set aside.

2.       In a large, heavy pot, warm the oil over medium heat. 

3.       Add the onions and garlic and sauté until softened, about 7 minutes.

4.       Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.

5.       Cook, stirring for about 3 minutes.

6.       Add the tomatoes, chipotle, broth and beans and bring to a boil.

7.       Reduce the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 ½ hours.

8.       If the chili seems too thick, add a little more broth.

9.       Add the vinegar and cook for 1 minute.

10.   Stir in the chopped cilantro and season with salt.