Napa Farmhouse 1885™: Three Bean and Veggie Chili

Tuesday, January 27, 2015

Three Bean and Veggie Chili

Nachos, Buffalo wings, sliders, guacamole, dips, chips, chili. This menu symbolizes one thing...The Superbowl. Where else would this disparate list of menu items work so perfectly? Food, drinks, family & friends, the commercials and, of course, the actual game. This Sunday should really be considered a national holiday. Sadly, this year I am not rooting for either team so a bit less exciting but still "must see" TV.

I have been making this vegetarian chili for years. It is an adaptation of a recipe I first found in one of the last editions of Gourmet Magazine from the November 2007 edition. I have made a lot of tweaks by mixing up the vegetables throughout the seasons. The original called for all pinto beans, but I like the color, taste and texture the three bean medley provides. Best of all, both carnivores and vegetarians love the chili so it is the perfect dish to add to the wings and sliders main courses. Oh..and it can be made in under an hour! But I recommend you make it 1-2 days ahead of the big day. The flavor improves after sitting in the refrigerator a day or so. Just bring it to room temperature before you begin heating to avoid overcooking. Who are you rooting for this weekend?

Three Bean and Veggie Chili
adapted from Gourmet Magazine
(serves 6)

2 dried ancho chiles
1 teaspoon cumin seeds, toasted
1 teaspoon Mexican oregano, crumbled
1/8 teaspoon cinnamon
extra virgin olive oil
2 white onions, chopped
1/2 large sweet potato, unpeeled and cut into 1 inch cubes
1 yellow or red bell pepper, chopped
3 garlic cloves, minced
1 oz unsweetened chocolate, chopped
1/4 teaspoon coconut sugar
1 teaspoon grated orange zest
1 (14 1/2-oz) can whole tomatoes in juice
1 canned chipotle chile in adobo, minced
1 1/4 cups water
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
3/4 lb baby spinach, washed and dried
sea salt
black pepper

guacamole
salsa
grated parmigiano-reggiano or shredded cheddar cheese
tortilla chips
warm corn or flour tortillas

Split anchos in half and remove seeds and stem. Warm in a dry skillet over medium-high heat until soft and pliable, turning frequently. (about a minute). Remove from heat and tear into small pieces. Add prepared chile, cumin, oregano and cinnamon to small coffee/spice grinder and process until a fine powder is created. Set aside.

Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onions, sweet potato, bell pepper, 1 1/2 teaspoons each salt & pepper and saute until vegetables are soft, stirring frequently. (7-10 minutes). Add the garlic and saute an additional minute. Stir in chocolate, sugar, orange zest, tomatoes with their juice, chipotle, and water. Bring to a boil and reduce heat to simmer. Using a wooden spoon, break up tomatoes into small pieces. Cover pot and cook 20 minutes.

Stir in beans and spinach. Simmer, uncovered, an additional 5-10 minutes. Taste and adjust seasonings if necessary. Serve with the above accompaniments of your choice.

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