I have an addiction to buying dried beans. The stranger they look the better. Of course I have my staples: lentils (green and red), chickpeas, black eyed peas, black beans, and mung beans to name a few. This chili was born upon the realization that I just purchased El Salvadorian Red Beans and I needed to use them. Now. I vaguely recalled a recipe called “Red Beans and Rice” in Viva Vegan by Terry Hope Romero, but I wasn’t feeling the rice and bean vibe. When I was closing the book, it naturally fell open to a recipe called “Quick Red Posole”, which looked slightly more promising. But by this time other beans in the arsenal were calling my name, so the Red Posole was bookmarked for another day. But this quick flip through got the creative juices flowing, and with a quick inventory in my fridge this fiery Red Posole Vegetable Chili was born!
The mixture of beans is totally up to your discretion: add more variety or less – it’s up to you! The vegetables are also infinitely adaptable, making this the perfect on-a-whim I-need-chili-NOW recipe. This first variation used leftover mushrooms for chewiness and bell pepper, zucchini, and spinach for colour. I roasted the dried chilis old school: dry toast them in a pan on your stove, pressing down with a spatula. Turn over when they start to blacken (or smoke), and remove from heat quickly. The whole process takes less than 2 min., and the roasted dried chilis add such depth to the chili it would be remiss without. However, if this sounds like a recipe for disaster, by all means you can skip this step for the safety of your kitchen! This chili was absolutely delicious, and tasted even better as leftovers. So without further ado, I present to you Yet Another Chili recipe!
Red Posole Vegetable Chili
½ cup dried black beans (1½ cups cooked)
½ cup dried black eyed peas (1½ cups cooked)
½ cup dried red beans (1½ cups cooked)
1 tsp. extra-virgin olive oil
2 tsp. garlic, minced
¾ cup onion, diced
1 jalapeno, minced
2 dried ancho chilis, roasted and chopped
1½ cup bell pepper, diced
1 cup mushrooms, quartered
1¾ cup zucchini, cut into ½” half moons
2 tsp. chili powder
1 tsp. ground cumin
1 ½ tsp. dried oregano
3 ½ cup tomatoes, diced OR 1 (32oz.) can diced tomatoes
4 cups water
2 tbsp. tomato paste
3 cups fresh spinach
1 tbsp. lime juice
salt, pepper, and cayenne to taste
1) If required, cook beans
2) In large pot, sauté garlic in oil on medium-high until brown, ~30s.
3) Add onions. Saute until soft, ~3-4min.
4) Add jalapenos, roasted dried chilis, and bell pepper. Saute until soft,~3min.
5) Add mushrooms, zucchini, and spices. Stir. Add ~2 cups water and cook until zucchini slightly soft, ~5min.
6) Add cooked beans, tomatoes, tomato paste, and 4 cups water. Stir, cover and bring to a boil. Reduce heat to a simmer and cook ~35 min, stirring occasionally.
7) Add spinach in batches; stir and cook until bright green and wilted.
8) Add lime juice, salt, pepper, and cayenne (to taste). Stir.
9) Turn off heat and let sit ~5 min. before serving to let the flavours meld.