Black bean chili

Ingre­di­ents for 4–6 ser­vings of black bean chili: 

• 250g chop­ped onions
• 3 cloves of gar­lic, minced
• 550 g diced but­ter­nut pumpkin
• 1 tbsp Chi­li powder
• 1 tsp dried ore­ga­no
• 1.5 tsp ground cumin
• 1 tsp ground cori­an­der
• 1/4 tsp smo­ked papri­ka powder
• 1/2 tsp Cayenne pep­per (optio­nal)
• 540 g coo­ked black beans or 1 cup (250 ml) dried black beans, soa­ked overnight
• 400g diced toma­toes from the jar/can or 550 g fresh tomatoes
• 2 tbsp Toma­to paste
• 375 ml water, plus more as needed
• sea-salt, to tas­te (optio­nal)
• 10g fresh cori­an­der, for serving
• 20 g spring oni­ons, for serving
• 1 lar­ge Hass avo­ca­do, sli­ced, for ser­ving (optio­nal)
• 2–4 lime wed­ges, for serving

Pre­pa­ra­ti­on:

If using dried beans, soak them over­night. The next mor­ning, rin­se and bring to the boil in a pot with fresh water. As soon as the water boils, turn the tem­pe­ra­tu­re down a litt­le, but they should still sim­mer. Sim­mer the beans until soft for about 2 hours and then drain and set asi­de briefly.

If you use fresh toma­toes for this chi­li, the toma­toes must first be skin­ned. This works very well if the toma­toes are pla­ced in a pot of boi­ling water and left the­re for 2 minu­tes. Then place brief­ly in ice water and pour off the water a litt­le later. The skin can now be easi­ly remo­ved. Peel off the toma­to peels, then cut the toma­toes in half and remo­ve the core. Place the diced toma­toes in a pot and bring to the boil. Now redu­ce the heat, but let them sim­mer and cook for 10 minu­tes, stir­ring, until they are soft. Put aside.

In a lar­ge pot, sau­té the oni­ons over medi­um heat for about 4–5 minu­tes until trans­lu­cent. If neces­sa­ry, add a litt­le water to pre­vent bur­ning. Now add the gar­lic and pump­kin and fry both while stir­ring. Roast for 8–10 minu­tes until the pump­kin beg­ins to soften. 

Next, add chi­li pow­der, dried ore­ga­no, ground cumin, ground cori­an­der, smo­ked papri­ka, and cayenne pep­per (if using). Stir until the spi­ces are fra­grant, about 1–2 minutes.

Final­ly add beans, diced toma­toes, toma­to pas­te and water to the chi­li. Cook, stir­ring occa­sio­nal­ly, until the pump­kin is com­ple­te­ly soft, about 30–35 minu­tes. If neces­sa­ry, add a litt­le more water until the desi­red con­sis­ten­cy is rea­ched. Sea­son with salt.

To ser­ve, gar­nish with fresh cil­an­tro, spring oni­ons, avo­ca­do sli­ces and a lime wedge.

It tas­tes gre­at on its own, but can also be eaten with mil­let, qui­noa, brown rice or pota­to tortillas. 

Bon appe­tit!

source

Pho­tos: Maar­ja Urb