By: Melissa Waldman | May 25 2010
Posted in Recipes - SF Bay Area Recipes

Photo: Melissa Waldman.

This hearty chili recipe comes from the Taylors, a half-vegetarian couple from San Francisco. It's one of several meals they've recommended to satisfy both vegetarians and those among us with a more carnivorous bent.

Ingredients:

1 (15 oz) can organic pinto beans
1 (15 oz) can organic black beans
1 (15 oz) can organic kidney beans
4 teaspoons cumin seeds
2 teaspoons dried oregano
3 medium onions, diced
1 tablespoon canola oil
2 tablespoons olive oil
2 garlic cloves, coarsely chopped
salt and pepper, to taste
4 teaspoons sweet paprika
3 tablespoons ground red chile
1 (28 oz) can whole organic stewed tomatoes, chopped
1 (15 oz) can organic tomato puree
¼ cup fresh cilantro, chopped
dash of red wine vinegar

Directions:

Pour beans into a colander and rinse; set aside.

In a large, heavy pot, sauté onions in the oil over medium-low heat until onions are clear and edges are browned.

Meanwhile, toast cumin seeds in a dry skillet over medium heat until fragrant. Add oregano to skillet for about ten seconds; remove from heat. Using a mortar and pestle, crush the cumin and oregano together until fine.

When the onions are ready, add salt, pepper, the cumin-oregano mixture, garlic, paprika, and chile. Turn heat to low, stir and let sit for a few minutes. Add chopped tomatoes and all their juices, tomato sauce, and cilantro; stir. Raise heat to medium until mixture bubbles gently. Add beans and stir. Cover and simmer on low heat, stirring periodically, for as long as possible, at least an hour (you may need to add a bit of water occasionally). Test periodically and add salt, pepper, and chile to taste. Just before serving, add a dash of vinegar. Ladle into wide, heavy bowls and garnish with cheese, sour cream and cilantro.

Serves 8-10

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