black bean chili with homemade ancho chili powder

 

Procrastination is my thing, I had to study in the library when I was in school and once I sat down it usually took me 45 minutes to settle into my routine 📚.   I know that's awful.  I haven't changed, I still like to waste time.  I'm a time waster.  I did however give myself a pumpkin 🎃  facial this morning which has absolutely nothing to do with posting recipes on my blog.  The pumpkin facial smells really good out of the jar and it tingles on the skin for a few minutes, which is what you want.  However, I think I put too much of the pumpkin goo on my face because it smells so good and it's fun to dip into the jar but then it took awhile to wash the whole slimy thing off my face, not thinking that's good.  But, there is no reason I can think of why I shouldn't give myself a facial while I'm procrastinating, also makes my skin feel good.

On to the black bean chili 🌶 - when I'm feeling like something healthy for dinner -I think of a bowl of spicy Heirloom Rancho Gordo black beans with chopped shallots, cilantro and lime juice on top, maybe a few chopped tomatoes.  Black beans are healthy and a nice break from  chili with meat.  It's fall and we should be wanting soups, stews and chili, right?  Too bad the temperature is still in the 80's- at least it's cooling down at night.  Today is a red flag 🚩 warning so we are still in the thick of fire season, so over it.  My advice, soak your black beans over night and have your pumpkin facial while you procrastinate before making dinner- black bean chili with your own homemade chili powder, why not!?

Ingredients and Recipe for Black Bean Chili with Homemade Chili Powder 
serves 8

homemade ancho chili powder 

2 ounces dried Ancho chilies, steamed seeded and cut into 1/2" pieces

1 teaspoon cumin seeds

1 teaspoon dried Mexican oregano 

2 teaspoons paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Process the chilies, cumin seeds and oregano in a spice grinder, working in batches as necessary.

Stir in the paprika, garlic powder and cayenne.  Makes about 1/2 cup.

black bean chili

1 tablespoon brown mustard seeds

2 teaspoons cumin seeds

3 tablespoons olive oil

8 ounces shiitake mushrooms, trimmed and chopped

1 yellow onion, chopped fine

3 garlic cloves, minced

3 tablespoons homemade ancho chili powder

1 tablespoon chipotle paste

1 cup dry red wine, I used Pinot Noir

1 quart vegetable broth

1 -16 ounce package Rancho Gordo Midnight black beans, picked over and soaked overnight

1 tablespoon golden brown sugar

1/8 teaspoon baking soda

4 small bay leaves

1 -28 ounce can crushed tomatoes

1 & 1/2 red bell peppers, chopped

Sea salt

fresh cilantro

shallots, chopped

fresh tomato, chopped

Fresh limes, cut into wedges

Jalapeños, thinly sliced

In a heavy Dutch oven, over medium heat, toast the mustard and cumin seeds, about 1 minute, until fragrant.

Stir in the olive oil, onion and mushrooms, cook and stir for a few minutes then put on the lid, cook covered for about 5 minutes.  Remove the lid and cook for about 10 minutes, until onions and mushrooms are tender and slightly browned. 

Stir in the minced garlic, chili powder and chipotle paste, stirring for a minute until fragrant.

Pour in the red wine and reduce for a few minutes.

Add the vegetable broth, soaked beans, brown sugar, baking soda and small bay leaves, bring to a simmer on the stove top and cover.  Cook for one hour.

Add the crushed tomatoes and red bell peppers, cook for another hour or until beans are tender, adding water if necessary.

Remove the bay leaves and salt to taste.

Serve in bowls with fresh cilantro, chopped shallots, fresh tomatoes, fresh lime wedges and thinly sliced Jalapeños