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“In 'Williams-Sonoma Soup of the Day'”
2hrs 15mins

Ingredients Nutrition


  1. Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
  2. Drain and set aside.
  3. In a large, heavy pot, warm the oil over medium heat.
  4. Add the onions and garlic and saute until softened, about 7 minutes.
  5. Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.
  6. Cook, stirring, for about 3 minutes.
  7. Add the tomatoes, chipotle, broth, and beans and bring to a boil.
  8. Decrease the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 1/2 hours.
  9. If the chili seems too thick, add a little water.
  10. Add the vinegar and cook for 1 minute.
  11. Stir in the chopped cilantro and season with salt, then serve.

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