Black Bean Chili with Roasted Vegetables

Fall is slipping away into winter here just south of the 49th parallel. On cold days I think of warm, satisfying soup. Emphasis on the WARM. And nothing says warm to me like a hearty stew if roasted vegetables, browned onions and homemade black beans. This recipe calls for the kind of beans that are firm but moist and impregnated with cumin, coriander and smoked paprika. 
First, the Black Beans: 
1 lb dried black beans

1 c onion, chopped

I 4 oz can jalapeños or 1 chipotle chile

6 cloves garlic

1 tbl cumin

1 tbl (or 3) smoked paprika


Enough stock or broth to cover
Put all of the ingredients into a crock pot and cover with the stock. Use the chipotle chile if you enjoy a good chemical burn. If not, the jalapeños are the way to go. Turn on high for 20 minutes, then reduce heat to low and allow to cook for 6-8 hours. All day while you are at work should be fine, just make sure there is enough stock that it won’t all burn off while you are gone. 
By the time the beans are done your house should smell like a big bowl of smoked beany deliciousness. And that is perfect. 

1 Pasilla chile, chopped

1 red bell pepper, chopped

2 cups grape tomatoes

2 tablespoons olive oil, divided



1 cup onion, chopped

1 head garlic, chopped

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon smoked paprika

1 14.5 oz can diced tomatoes

4 cups vegetable stock

Next turn your oven to 425 Fahrenheit. While the oven heats up chop the pasilla and the red bell pepper. Place these and the grape tomatoes in a mixing bowl. Drizzle with olive oil, and sprinkle with salt and freshly cracked black pepper. Mix. Then place on a rimmed baking sheet. Roast in the oven for 20 minutes, or until the tomatoes are a little black and bursting onto the tray. 

While the vegetables roast in the oven, heat up a Dutch oven on your stove top over medium heat. Add 1 tablespoon olive oil. When that is hot add the onion. Sprinkle with salt and fresh cracked black pepper and cook until the onion is brown. Next, add the garlic, cumin, coriander and paprika and give it a good stir. Let that cook about 30 seconds before adding the can of diced tomatoes. Once that is in the pot stir and scrape the bottom of the pan to release any bits of spice and other goodness that has stuck to the bottom. Next add the stock, beans with their liquid and the roasted vegetables. Allow to simmer with the lid off for 20-30 minutes. 

The result will be a chunky stew with plenty of flavor.

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