Black Bean Chili

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. Photo by Jenny Dorsey.

Black Bean Chili. Photo by Jenny Dorsey.

Black Bean Chili

Servings: 4

Time: 1 hour

 

  • INGREDIENTS
  • 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

INSTRUCTIONS

  1. In medium stock pot, heat grapeseed oil on medium until slick and shiny.
  2. Add onion and fennel with a dash of salt. Sauté 2-3 minutes until onion is translucent.
  3. Add shiitake, tomatillos, tomatoes, jalapeno and soy sauce. Sauté 5-8 minutes until vegetables are visibly softened.
  4. 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.
  5. Bring to a light simmer and reduce heat to low.
  6. Let simmer, uncovered, 30-45 minutes. Skim off any foamy “scum” that forms on the top of the stew and discard.
  7. Remove from heat and stir in lime juice. Top with chopped parsley to serve.