This chili will warm you right up even in the depth of winter! Black beans are our favorite heart-healthy bean and we especially love it paired with warming spices like fennel seed, cumin and clove. Make sure you don't skip the lime juice at the end - it brings the whole soup together.
Black Bean Chili
Time: 1 hour
- 1 Tbsp grapeseed oil
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 1 bulb fennel, cored, diced
- 12 shiitake mushrooms, stemmed, diced
- 4 tomatillos, husked, diced
- 4 vine tomatoes, diced
- 1 jalapeno, seeded, sliced
- 3 Tbsp soy sauce
- 1 quart low-sodium vegetable stock
- 1 can black beans, drained, rinsed
- 2 sprigs thyme, leaves only
- 2 sprigs oregano, leaves only, chopped
- 1 bay leaf
- 1/8 tsp ancho chile powder
- 1/8 tsp smoked sweet paprika
- 5 grinds black pepper
- ¼ tsp ground cumin
- 1 dash cayenne pepper
- 1 dash red chili flakes
- ½ tsp whole fennel seed
- 1 dash ground clove
- ½ lime, juiced
- ¼ cup parsley, chopped
- In medium stock pot, heat grapeseed oil on medium until slick and shiny.
- Add onion and fennel with a dash of salt. Sauté 2-3 minutes until onion is translucent.
- Add shiitake, tomatillos, tomatoes, jalapeno and soy sauce. Sauté 5-8 minutes until vegetables are visibly softened.
- Increase heat to high. Add stock and black beans with thyme, oregano, bay leaf, ancho chile, smoked sweet paprika, black pepper, cumin, cayenne, red chili flake, fennel seed and clove.
- Bring to a light simmer and reduce heat to low.
- Let simmer, uncovered, 30-45 minutes. Skim off any foamy “scum” that forms on the top of the stew and discard.
- Remove from heat and stir in lime juice. Top with chopped parsley to serve.