No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  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.

Related Topics