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Vegetarian Chili

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• ¾ pound dried dark kidney beans, soaked overnight
  
• ¾ pound dried pinto beans, soaked overnight
  
• Kosher salt, to taste
  
• ¼ cup extra-virgin olive oil
  
• 12 cloves garlic, minced
  
• 3 dried chipotle chiles
  
• 2 bay leaves
  
• 2 large white onions, chopped
  
• 1 dried ancho chile
  
• ½ pound button mushrooms, quartered
  
• 6 medium tomatoes, chopped
  
• 1½ cups canned hominy, drained and rinsed
  
• ½ cup tomato paste
  
• 2 Tbsp red wine vinegar
  
• 2 tsp fresh thyme leaves
  
• 1 tsp dried oregano
  
• 1 tsp ground cumin
  
• 8 sun-dried tomatoes, chopped
  
• 3 to 6 habanero chiles, slit lengthwise down one side
  
• Freshly ground black pepper, to taste
  
• Sour cream, for serving
  
• Minced fresh cilantro, for serving
  
• Minced red onion, for serving
  






Instructions



1. Put kidney beans and pinto beans into a large pot and cover with 3 inches water. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until beans are tender, about 1 hour. Season with salt and set aside.
   
   
2. Heat oil in a 6-quart pot over medium-high heat. Add garlic, chipotle chiles, bay leaves, onions and ancho chile and cook, stirring often, until onions are golden, 12 to 15 minutes. Add mushrooms and cook, stirring often, until tender, about 8 minutes. Add tomatoes and cook, stirring, until they release their juices, about 5 minutes.
   
   
3. Stir in reserved beans and their cooking liquid, hominy, tomato paste, vinegar, thyme, oregano, cumin, sun-dried tomatoes, and habaneros and season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until chili thickens and flavors meld, about 1 hour. Serve chili topped with sour cream, cilantro, and red onions.
   
   Serves 6 to 8