Tag Archives: chili

Smoky, Spicy Black Bean Chili

black bean chili, vegan and gluten-free

Spicy vegetarian black bean chili, gluten-free of course.

In Chicago, it’s almost the end of chili season, when we turn from heartier soups and chilis to lighter summer fare. In winter, this vegetarian black bean chili is one of our favorite gluten-free meals. With plenty of toasted cumin, chipotle chili powder and smoked paprika, the flavors are strong and smoky, lingering long on your tongue with a spicy spike. I’ve made this several times and have dialed down the heat until I got to this version — spicy but not numbingly so. The recipe was inspired by “Lisa’s Superior Vegetarian Black Bean Chili,” a recipe handed down from a co-worker 20 years ago. This gluten-free black bean chili makes a satisfying entree, accompanied by a side of gluten-free cornbread.

Once a few years ago, I toasted the cumin in our toaster oven at a higher temperature and for a longer time than I now recommend (the amount listed in the following recipe is fine). The cumin started smoking ferociously. When I opened the toaster oven’s door, pungent smoke curled outward, singeing our noses and throats and setting off the smoke alarm. I handed my kids baby wipes, told them to put the wipes over their faces and yelled at them to go out into the hall. We all left our apartment, leaving the windows open (killing the plants by the windows, because it was a freezing wintry day) and went to a museum and out to dinner so we could vacate the apartment. At the museum, we quickly noticed that everyone was looking at us funny. That’s probably because the pungent burnt cumin scent lingered on our clothing and smelled like the worst-ever stinky feet.

Lesson learned: Toast spices at low temperatures and watch them carefully!

Smoky, Spicy Black Bean Chili

(gluten-free, vegetarian, vegan)
By Gluten-Free Nosh
Printable recipe

Ingredients:

  • 1 tablespoon ground cumin (don’t skip this!)
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 1 teaspoon salt
  • 3 (15 ounce) cans black beans, drained and rinsed (or 2 cans black beans and 1 can cannellini beans, as in photo)
  • 2 (28 ounce) cans crushed whole tomatoes

For serving (optional):

  • Cilantro
  • Green onions, chopped
  • Plain, nonfat Greek yogurt or soy yogurt

Method:

  1. Heat cumin, chipotle chile powder and smoked paprika in a small skillet over low heat for 3 to 5 minutes or until spices are fragrant; stir constantly to make sure spices don’t smoke or burn. Set aside.
  2. In a large soup pot or Dutch oven, heat the olive oil and sauté the onions over medium heat for 8 to 10 minutes, stirring frequently, until the onions become soft and translucent. Add salt and spices and cook over medium-low heat, stirring occasionally, for 5 minutes.
  3. Stir in black beans and crushed tomatoes. Bring mixture to a boil, then turn heat down to medium-low and simmer, covered, for 20 minutes.
  4. Serve hot with side dishes of cilantro, green onions and Greek yogurt. Leftovers taste great and freeze well.

Yield: About 8 to 10 servings

 

This post is linked to Slightly Indluglent Tuesdays.

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Two-Way Three-Bean Chili

Three-Bean Chili

Two-Way Three-Bean Chili

For Super Bowl, we usually make chili. It’s our tradition, even though we don’t have a Super Bowl party and barely watch the game.

We made this chili recipe on Super Bowl Sunday. A rare thing happened. Almost as rare as seeing the Chicago Bears play in the championship. Both girls ate their whole meal and didn’t complain at all. That’s a huge victory, as there’s usually fussing over dinner.

We’re not big meat eaters, so we usually make a vegetarian chili loaded with an assortment of hearty, healthy beans, tomatoes and spices. Any combination of beans works well.

Just before I add the spicy seasonings, I remove a portion for the kids in a separate pot, so they get their own mild chili. The adults get the spicy version, with smoky chipotle peppers in adobo sauce. (Find canned chipotle peppers in adobo sauce in the Mexican aisle of your grocery store.) Thus, I’ve dubbed it two-way chili.

Now, if you know anything about Cincinnati chili, you know that two-way chili means something totally different. But I live in Chicago, not Cincinnati, so that’s not what I’m referring to.

For the record, Cincinnati chili is a saucy, meaty chili with unusual flavors of cinnamon and chocolate. Two-way Cincinnati chili consists of spaghetti topped with chili. Three-way chili is spaghetti, chili and shredded cheese. Four-way is spaghetti, chili, shredded cheese and diced onions. Five-way is spaghetti, chili, shredded cheese, diced onions and beans.

To make the Gluten-Free Nosh Two-Way Three-Bean Chili even more kid friendly, set out a few ramekins with a selection of garnishes. My kids love choosing their own toppings. It makes them feel more vested in the meal and more likely to eat it.

For a Cincinnati touch, serve the chili over gluten-free spaghetti. A guaranteed victory!

Click for the recipe

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Filed under soups/chili