February 2, 2010

Bean Chili and Garlic Bread

A veggie bean chili that is an easy one-pot meal. The garlic bread is a must. This is the kind of garlic bread that Paresh mama would be proud of. Since the chili uses canned beans, make the chili powder first, and while the chili cooks on the stove, make the garlic butter for the garlic bread.

Bean chili
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

  1. 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.
  2. Meanwhile mix together spices and herbs, cumin through black pepper, and add to the pot after the carrots look soft. 
  3. 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.
  4. 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.
You could do this in a slow cooker - just dump this all in your cooker and set over low heat for the day, omitting the lime juice, cilantro and green onions, until just ready to serve. If using soaked beans, instead of canned, cook over high heat for the day (8 hours).

Garlic bread
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

  1. Combine butter, parsley, garlic and salt. Mix until well combined.
  2. Once soft, cut loaf horizontally and coat bread. 
  3. Heat in warm oven (whatever suits you)
  4. Serve warm with the chili. 
 Serve with a nice dry white wine (Karl recommends a Chilean Sauvignon Blanc)

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