Black Bean Chili With Ancho Vinaigrette

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Black Bean Chili With Ancho Vinaigrette

 

Ancho Chile Salsa:

4 ancho chiles, stemmed and seeded

1/2 cup freshly-squeezed orange juice

1/4 cup freshly-squeezed lime juice

1 teaspoon salt

2 tablespoons extra-virgin olive oil

 

Chili:

2 cups dried black beans

8 cups water

3 whole arbol chiles

3 bay leaves

2 tablespoons vegetable oil

1/2 bag of frozen Crumbles

1 large onion diced

1 teaspoon salt or to taste

1/2 teaspoon freshly-ground black pepper or to taste

3 garlic cloves, minced

3 poblano chiles, stemmed, seeded and diced

1 1/2 tablespoons chili powder

1 1/2 tablespoons ground cumin

1/2 teaspoon cayenne pepper

3 cups vegetable stock

 

To make the salsa, toast the chiles directly over a

medium gas fame or in a cast-iron skillet until soft

and brown, turning frequently to avoid scorching. Chop

the chiles and combine in a bowl with the orange and

lime juices, salt, and olive oil. Mix well and let sit

at least 30 minutes or as long as 2 hours in the

refrigerator before serving. The salsa will keep up to

2 days in the refrigerator.

Place the beans in a soup pot with the water, arbol

chilies and bay leaves.

Bring to a boil, reduce to a simmer and cook covered

until tender but not falling apart, 1 to 1 1/2 hours.

Drain thoroughly and remove chiles and bay leaves.

In a large, heavy pot heat the vegetable oil and cook

the Crumbles in a little oil until hot, stirring

often. In another pan add a little oil and saute the

onions, salt and pepper over moderate heat, stirring

occasionally, until the onions are just golden and

clear, about 10 minutes now add to the Crumbles. Add

the garlic, diced poblanos, chili powder, cumin and

cayenne and stir together for 2 to 3 minutes, or until

the aromas are released. Add the black beans and

vegetable stock and simmer, uncovered, for 30 to 40

minutes, or until the flavors have blended and chile

has thickened.

Serve in warm bowls with a dollop of the ancho chile

salsa on top.

 

 

 

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