New Mexican inspired vegetarian chili
Yields 8-12 servings
While it would be a bit of an exaggeration to say that New Mexico is the best smelling state in the United States, there is something magical about the aromas coming out of a New Mexican kitchen. Due to climate and locale, the state of New Mexico has been blessed by an infusion of some of the most amazing chilies in the world. This includes the Hatch chili, a spicy/earthy/slightly sweet pepper that makes so many dishes that much better.
Well, we're going to capture the power of all those chilies and put them in chili!
- 2 cups dried pinto beans
- 8 Hatch chilies, diced
- 3 onions, diced
- 3 dried New Mexico chilies
- 4 tablespoons olive oil
- 2 stalks celery, diced
- 1 carrot, peeled and diced
- 4 cloves garlic, peeled
- 1 (14 ounce) can diced tomatoes
- 1 can kidney beans, drained
- 1 can black beans, drained
- 2 cups corn
- 2 (14 ounce) cans tomato sauce
- 2 cups tomato juice
- 2 tablespoons oregano
- 1 tablespoon ground coriander
- Cilantro and avocado for serving
- The day before you want to make the chili, thoroughly wash the beans and pick through them. Sometimes bean harvesters allow small pebbles to get mixed in with the pinto beans. Remove the pebbles and let the beans soak for 24 hours.
- When the beans are done soaking, put them in a pot with three of the Hatch chilies, an onion and the dried New Mexico chilies.
- Fill the pot with enough water to cover the beans and bring the water to a boil. Reduce the heat to medium-low and simmer the beans for 4 hours.
- After the beans are ready, drain them.
- Next, pour the olive oil into a pot over medium-high heat and let the oil get hot.
- Add the remaining onions, celery and carrot with a pinch of salt. Cook the onions for a minute, then add the garlic and continue cooking for another 10 minutes.
- Pour in the diced tomatoes and let them cook until they start to break down, about 2-3 minutes, then add the pinto beans, kidney beans, black beans, corn and other Hatch chilies. Let those ingredients get hot, then add the tomato sauce, juice, oregano and coriander.
- Serve the chili in a bowl and test it for salt. Serve it with some cilantro and sliced avocado.