Cozy Black Bean Chili

Having made so many versions of this recipe, it was tough to decide which one to include here. The original inspiration comes from one of my favorite cookbooks, Morning Food, from the restaurant Cafe Beaujolais in Mendocino California. This recipe is typically not one I ever plan to make but it simply comes to life on those days when I wake up craving something comforting, delicious, and happily low-maintenance—something that can simmer away while I do a little “yardening.” With an array of fun toppings, every serving is a big bowl of happy. Homemade cheesy cornbread is the ultimate complement.

Ingredients

-4 cups black beans

-2 tbsp cumin seeds

-2 tbsp dried oregano or Italian herbs

-2 large finely chopped sweet onions

-3 large carrots, peeled and sliced

-1.5 cups finely chopped yellow and red peppers

-2 cloves garlic minced

-1/2 cup extra virgin olive oil

-1 tsp cayenne pepper

-1 tsp chili powder

-1.5 tbsp paprika

-1 tsp salt

-3 15 ounce fire roasted diced tomatoes

-1/3 cup diced jalapeño chili

-2 (ish) cups veggie or chicken stock

Method

• Sort through the beans and remove the weird ones and the small pebbles that are always there. Rinse them well and place in a large pot with enough water to cover the beans by a couple of inches. Cover and bring to a boil. Reduce heat and simmer for 1 3/4 hours or until tender. You may need to add more water. Once cooked, drain beans, reserving 1 cup of the cooking liquid added back to the beans in a large pot

• Place the cumin and dried herbs in a small pan and bake at 325 degreed until fragrant and toasty, about 10-12 minutes.

• Sautee the onions and peppers and garlic and carrots in the olive oil with the toasted cumin and herbs, cayenne, paprika and salt for 10 minutes or so. Add the canned tomatoes and chilies.

• Add this mixture back to the beans and stir. Add enough stock to completely cover the bean/tomato mixture.

• Simmer the chili on med/low for about an hour and half or until reduced to desired level.

• Using an immersion blender or a regular blender countertop blender, blend about 2 cups of the chili and add back to pot.

  Suggested toppings: sour cream, sliced avocado, sharp cheddar or monetary jack, chopped cilantro,