Lafd Engine Co. No. 28'S Vegetarian Black Bean Chil

Name: Lafd Engine Co. No. 28'S Vegetarian Black Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups black turtle beans, cooked; 1 chile (dried ancho); 1 chile (dried guajillo); 1 bay leaf; 4 teaspoons cumin seeds; 4 teaspoons mexican oregano leaves (dried); 4 teaspoons paprika; 1/2 teaspoon cayenne pepper; 3 tablespoons olive oil; 3 yellow onions, cut in 1/3 inch dice; 4 garlic cloves, finely chopped; 1/2 teaspoon salt; 1 (28 ounce) can diced tomatoes; 1 chipotle chile in adobo, finely chopped; 1 tablespoon rice vinegar; 1/4 cup chopped cilantro; Garnishes; 1 cup green onion, chopped; 1 cup sharp cheddar cheese, shredded; 1 cup creme fraiche (or sour cream); 1 cup cilantro leaf

Servings: persons

4 cups black turtle beans, cooked
1 chile (dried ancho)
1 chile (dried guajillo)
1 bay leaf
4 teaspoons cumin seeds
4 teaspoons mexican oregano leaves (dried)
4 teaspoons paprika
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
3 yellow onions, cut in 1/3 inch dice
4 garlic cloves, finely chopped
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes
1 chipotle chile in adobo, finely chopped
1 tablespoon rice vinegar
1/4 cup chopped cilantro
Garnishes
1 cup green onion, chopped
1 cup sharp cheddar cheese, shredded
1 cup creme fraiche (or sour cream)
1 cup cilantro leaf

1
Roast dried ancho and guajillo chiles on a baking sheet at 375 degrees for about 4 minutes to release their oils.
2
Place in a blender with 3/4 cups hot water and allow to stand for 5 minutes, then puree; add more water if necessary to make a paste; reserve.
3
Heat a small heavy skillet over medium heat; and add cumin seeds, stirring until they begin to color.
4
Stir in oregano leaves, shaking pan frequently so herbs don't burn.
5
When aroma is strong, remove pan from heat and add paprika and cayenne, stir.
6
Place mixture in a blender and grind into a coarse powder, set aside.
7
Heat olive oil in a 6 quart soup pot, over medium heat.
8
Add and saute onions until tender, add garlic, ground spice mixture, salt and 1/2 ancho and guajillo chile paste and cook 5 minutes.
9
Add tomatoes, juice and about 1 teaspoon chipotle chile.
10
Simmer 15 minutes, add cooked black beans and cooking water and cook 10 minutes.
11
Adjust chiles and salt to taste; add vinegar and chopped cilantro, cook 5 minutes longer.
12
Adjust seasonings to taste one last time, and serve.
13
Serve with bowls of chopped green onions, cheddar cheese, creme fraich and cilantro leaves.

790

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 cups black turtle beans, cooked, 1 chile (dried ancho), 1 chile (dried guajillo), 1 bay leaf, and more.

Yes, Lafd Engine Co. No. 28'S Vegetarian Black Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lafd Engine Co. No. 28'S Vegetarian Black Bean Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions