Here’s a black bean chili with enough chipotle kick for a dark-before-five, rainy winter day. In the Northwest we know all about those. Honey cornbread and a green salad makes this into a meal.
I don’t use chipotle chilis in adobo sauce often enough to go through a whole can during its shelf life, so I freeze them individually.
- 2 cups dry black beans, soaked overnight or brought to a boil then left to soak for one hour.
- 1 medium or 2 small onions, about 13 oz.
- 4 garlic cloves, peeled and chopped, or 1 Tbsp. chopped garlic
- 1 large chipotle chili in adobo sauce, about 1 oz.
- 2 tsp. cumin
- 2 tsp. coriander
- 1 tsp. salt
- 3 Tbs. vegetable oil (I used extra-virgin olive oil)
- Drain pre-soaked beans.
- Cover with ample amount of water, several times the depth of the beans in the pot.
- Bring to boil, then simmer for about an hour.
- Meanwhile, saute onion in olive oil for five or ten minutes.
- Add chopped garlic to the onions for a minute or two, stirring.
- Add garlic and onions to the beans.
- Add chipotle chilis, spices and salt to the beans.
- Simmer until the beans are soft.
- Check periodically to see if the beans are done or if more water needs to be added to the pot.
- Adjust spices, serve in bowls.