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1
Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
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2
Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches.
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3
Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
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4
Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
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5
Heat the olive oil in a large skillet over medium-high heat.
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6
Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes.
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7
Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes.
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8
Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
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9
Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot.
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10
Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
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11
Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes.
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12
(The longer you let the chili simmer, the thicker it will get.)
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13
Season with salt and add the lime juice.
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14
Remove the whole pasilla chiles and bay leaves before serving.
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15
Photograph by Ryan Dausch
