Chili non Carne
Makes: 6 to 8 servings
Time: 1½ to 2½ hours, largely unattended
M V
A straightforward and delicious chili that can be customized to your taste. Increase or decrease just about anything; add pressed tofu, tempeh, or even nuts to bulk up the texture and flavor (see variations). Serve it with lots of garnishes — always great when feeding a crew — like minced onion or scallions, hot sauce, and grated cheese, as well as rice, crackers, or tortilla chips.
Other beans you can use: dried kidney, soybeans, any pink or red bean
- 1 pound dried pinto beans, rinsed and picked over
- 1 onion, unpeeled, plus 1 small onion, minced
- Salt
- 1 cup reserved bean-cooking liquid, vegetable stock (pages 97–100), or water
- 1 fresh hot chile, seeded and minced, or to taste
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin (or to taste)
- 1 teaspoon minced fresh oregano or ½ teaspoon dried
- Pepper
- Chopped fresh cilantro for garnish
- Put the beans and unpeeled onion in a large saucepan with water to cover with a large pinch salt. Bring to a boil over high heat. Turn the heat down so the beans bubble steadily but not violently and cover partially. Cook, stirring occasionally, until the beans are quite tender but still intact, 1 to 2 hours; add water if necessary.
- Drain the beans, reserving the cooking liquid if you choose to use it. Discard the whole onion. Return the beans to the pot and add the minced onion, reserved liquid, chile, garlic, cumin, oregano, and pepper to taste. Turn the heat to medium and bring to a boil. Cover and turn the heat down to low.
- Cook, stirring occasionally and adding more liquid if necessary, until the beans are very tender and the flavors have mellowed, about 15 minutes. Taste, adjust the seasoning, garnish with cilantro, and serve. Or let cool and store, covered, in the refrigerator for up to 3 days.
Chili con Tofu A great way to add heft: Put 3 tablespoons good-quality vegetable oil in a large skillet over high heat. Add ½ to 1 pound pressed firm tofu or smoked tofu (see page 483 or 482), cubed, and cook, stirring frequently, until browned. Add the tofu to the chili in Step 3.
Chili con Tempeh Add a bit of earthy flavor and more texture: Put 3 tablespoons good-quality vegetable oil in a large skillet over high heat. Add 8 to 16 ounces crumbled or chopped tempeh and cook, stirring frequently, until browned. Add to the chili in Step 3.
Chili con Nuts Add about 1 cup chopped walnuts or other nuts in Step 3.