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Black Bean and Tomato Chili

Serve this pungent chili, infused with raw and cooked garlic, over cooked rice seasoned with turmeric.

  • Servings: 6
Black Bean and Tomato Chili

Source: Martha Stewart Living, October 1998


  • 1 3/4 cups dried black beans
  • 3 large or 4 small dried guajillo chiles
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 8 cloves garlic, minced
  • 4 teaspoons ground cumin
  • 1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar


  1. Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.

  2. Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.

  3. Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.

  4. In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.

  5. Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.

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