Slightly Smoky Mixed-Bean Chili

Course Main Dishes

Ingredients in this Recipe

1 large can tomatoes: for extra smoky flavor, I use Muir Glen fire roasted. Otherwise, you can use whole, diced, or petite diced, according to your preference
1 small whole onion
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt or to taste
1/2 naval orange, skin and pith removed, coarsely chopped
1/4 teaspoon chipotle chili powder, or to taste
2 3 cloves garlic, minced
3 4 tablespoons olive oil
5 cups assorted dried beans, such as Anasazi, pinto, black, Aduki, pink and red, sorted and rinsed well, soaked in ample water for 3 or 4 hours with about 1 t. salt
chopped fresh tomatoes
fresh mild goat cheese, crumbled
Guacamole" itemprop="name">Guacamole (see my recipe for Plain and Simple Guacamole" itemprop="name">Guacamole and maybe increase by 1 avocado + extra lime juice and garlic)
lemon or lime wedges
plain or goat's milk yogurt
refrigerated type salsa (or homemade: chopped tomatoes, fresh jalapeno, seeded & minced, diced onion, minced garlic and a squeeze of lime)
rice as an accompaniment (see my brown rice pilaf within my recipe for Sephardic Megedarra if you start it at the same time you saute the aromatics here, it will be done just about when the chili is done)
shredded cheddar
shredded iceberg lettuce
sliced scallions or minced white onions

See Full Recipe at Food52