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Where's the Beef ? (Vegetarian Black Bean Chili)

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“A delicious meatless alternative -- great for buffet suppers or game day parties. Original recipe comes from the Greens restaurant in San Francisco, however I've once again made some adjustments. If necessary a good quality chili powder can be substituted for the pasilla peppers.”
3hrs 20mins

Ingredients Nutrition


  1. Soak beans in water to cover by 2 inches, refrigerated, for at least 8 hours (or use the short soak method -- see below).
  2. Drain.
  3. Garnish:
  4. Mix sour cream with lime juice and refrigerate.
  5. Chili:
  6. Toast cumin, paprika, cayenne and oregano in dry small heavy skillet over moderate heat, stirring constantly, until fragrant and a shade or two darker, about 2 minutes (watch carefully as spiced can burn easily).
  7. Transfer to a small bowl.
  8. Finely grind pasilla in spice/coffee grinder, then stir in spices.
  9. Heat oil in a 6 quart pot over moderately high heat until hot, but not smoking.
  10. Add onion and pepper and cook, stirring occasionally until onion is golden, 6 to 8 minutes.
  11. Add garlic, chipotles and spice mixture, reduce heat to moderate and cook, stirring occasionally for 5 minutes.
  12. Add beans, bay leaf,cocoa, beer and broth, bring to a simmer, covered, until beans are tender, 1 1/2 - 2 hours.
  13. Add tomatoes, with their juice, and salt to taste and simmer, uncovered for 20-30 minutes , or until chili is slightly thickened.
  14. Discard bay leaf.
  15. Just before serving stir in cilantro.
  16. Serve with Lime Sour Cream.
  17. Note: Quick Soaking Dried Beans.
  18. Put the beans in a saucepan and cover with cold water by 2 inches. Bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour. Drain.

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