Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Bean Chili

Servings: 6

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• black beans (375 g, cooked)
• chickpeas (250 g, cooked)
• olive oil (30 ml)
• yellow onion (1)
• carrots (1)
• parsnips (1)
• garlic (4 cloves, minced)
• jalapeno peppers (2)
• chile powder (10 g)
• cumin seeds (6 g)
• oregano (3 g, dry)
• tomato can (796 g)
• cocoa powder (2.5 g)
• water (500 ml)
• natural brown sugar (15 g)
• lemon juice (to taste)

Directions

• Soak 125 g (3/4 cup) of dry chickpeas and 125 g (3/4 cup) black beans in water for 4-8 hours (I soak them in separate bowls). Drain.
• In a small skillet, toast 6 g (1 tbsp) of whole cumin seeds until fragrant. Using a mortar and pestle, grind to a powder. Set ground cumin aside.
• Bring pressure cooker pot (or regular pot if not using a pressure cooker) to medium-high heat, add 30 ml (2 tbsp) of olive oil, 1 chopped yellow onion, 4 minced garlic cloves, 2 stemmed, seeded and chopped jalapeños, 10 g (2 tbsp) of chile powder (I use either chipotle, ancho or habanero), the ground cumin powder and 3 g (1 tbsp) of dried oregano. Cook the mixture for 5-7 minutes, or until onion is well-browned.
• Add the 1 chopped parsnip, 1 chopped carrot, the drained chickpeas and drained black beans, 796 g (or 28 oz can, 10-12 whole tomatoes) of diced tomatoes, 2.5 g (1 tsp) of cocoa powder (or 1 chocolate square), 500 ml (2 cups) of water (or broth, also possible to sub 350 ml for beer). Cook in a pressure cooker for 7-8 minutes, let pressure release naturally. If not using a pressure cooker, lower heat, and simmer for 1 1/2 hours.
• Optionally, add 15 g (1 tbsp) of sugar (or maple syrup), and a dash of lemon juice to help balance the sauce. Season with salt and black pepper. For a thicker chili, transfer half of the mixture into another bowl and mash it with a potato masher. Serve immediately or let cool. The chili tastes best the day after it is made. We usually have it on the same day, and then again for lunch the next day chef's kiss.

Nutrition Data (Per Serving)