Four Pepper Vegetarian Chili

Servings: six

Ingredients

1 lb dried black beans, picked through with stones removed
2 bay leaves
1 large onion, quartered
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
3 poblano peppers, seeded and diced
1 chipotle chili in adobe sauce, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon smoked paprika
1 large can diced tomatoes
1 cup orange juice, fresh squeezed
Kosher salt and fresh ground black pepper
2 cups Monterey Jack or cheddar cheese, shredded

Directions

To prepare the beans, place in a large bowl, cover with cold water and soak overnight.  Drain the beans, place in a large stock pot and cover with water.  Add bay leaves and onion.  Bring to a boil and then simmer for 1 and ½ hours.  Drain beans.

Heat olive oil in a large pot over medium heat.  Add onion and cook until onion is soft and light brown.  Add bell, poblano, chipotle and jalapeno peppers and cook until softened, approximately 5 minutes.  Add garlic and cook for 1 minute.  Add cumin, coriander and paprika.  Cook for an additional minute.  Add tomatoes, orange juice and beans.  Bring to a soft boil, reduce heat to low and simmer for 30 minutes.  Serve in a bowl topped with shredded cheese.

Note

Use canned black beans to shorten the cooking process.  This dish also works well in a crock pot.  Brown the onions, chilies and garlic in a pan.  Place in a crock pot with the rest of the ingredients.  Cook on low heat for four to six hours.