Yield: 4 servings
Ancho chili powder:
2 T cumin
1/2 tsp red chili powder
1 1/2 T ancho chili powder
1/2 tsp cinnamon
1 T dried oregano
1 tsp salt
Fresh cracked black pepper
For the bean chili:
1 tsp olive oil
1 bay leaf
1 small onion, chopped fine
2 cloves garlic, chopped fine
1 carrot, diced fine
2, 14 oz cans beans, rinsed and drained (I used white beans and kidney beans, but you can use whatever beans you like, such as pintos, black beans, and red kidney beans)
1 can diced tomatoes (no-salt added tomatoes)
chopped green onions and cilantro for garnish
Juice of 1/2 lime
- In a stockpot heat the olive oil over medium-high heat, and once hot add the bay leaf. Once fragrant add in onions and garlic. When they take on some color, add in carrots.
- Meanwhile mix together spices and herbs, cumin through black pepper, and add to the pot after the carrots look soft.
- Add in beans and the can of tomatoes. Add in a bit of extra water (about 1-2 cups) and stir to combine. I usually fill up the tomato can with water and add it, to get all the tomatoes out.
- Cook over low-medium heat for an hour or so. Adjust heat as necessary for slow cooking. Once ready to serve, stir in lime juice and garnish with green onions and cilantro.
1 loaf French bread or ciabattta
1/4 cup butter, softened, but not melted
2 T fresh parsley, chopped fine
1 large clove, shredded or minced very fine
salt to taste
- Combine butter, parsley, garlic and salt. Mix until well combined.
- Once soft, cut loaf horizontally and coat bread.
- Heat in warm oven (whatever suits you)
- Serve warm with the chili.