Our Favorite Black Bean Chili | Julia At Home (S4 E7)

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans provide similar texture and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: green bell pepper

Green bell pepper offers crunch without heat.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without extra cost.

Break the washed and trimmed white mushrooms into pieces and add them to the food processor.

Pulse the mushrooms in the food processor about 10 times until coarsely chopped.

Heat a large Dutch oven over medium heat and add 1 tablespoon of mustard seeds and 2 teaspoons of cumin seeds to toast for about a minute until fragrant.

Add 3 tablespoons of vegetable oil to the pot, followed by the chopped onion and processed mushrooms.

Stir everything together and cover the pot, cooking for about 5 minutes to allow the mushrooms and onions to release their liquid.

After 5 minutes, uncover the pot and let the mixture brown for about 5 to 10 minutes, scraping up the fond from the bottom.

Add 1 tablespoon of chipotle in adobo and 9 cloves of pressed garlic to the pot, stirring to combine.

Add 3 tablespoons of chili powder and cook for another 30 seconds to a minute until fragrant.

Pour in 2 1/2 cups of water and 2 1/2 cups of vegetable broth, along with 2 bay leaves, 1 tablespoon of brown sugar, and 1/8 teaspoon of baking soda.

Add 1 pound of dried black beans to the pot and bring to a simmer.

Cover the pot and transfer it to the oven to cook for about 1 hour.

After 1 hour, add 2 bell peppers cut into 1/2 inch pieces and a 28 ounce can of crushed tomatoes to the pot, stirring to combine.

Cover the pot again and return it to the oven for another hour until the beans are tender.

Remove the bay leaves from the chili and stir in 1/2 cup of fresh chopped cilantro.

Let the chili sit for a bit before serving, keeping it warm with the lid on.

Serve the chili in bowls and top with sour cream, fresh tomatoes, scallions, and a lime wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary