Chipotle peppers and liquid amino acids lend smoky and salt flavor to this meatless chili. The extra step of soaking the beans makes them tender and keeps sodium levels down. Serve with corn tortilla chips.
Servings: 12 - 16
- 8 ounces small dried red beans
- 8 ounces dried white (navy) beans
- 8 ounces dried black beans
- 1/4 cup liquid amino acids, such as Bragg brand
- 1 large red onion, finely or coarsely chopped
- 2 1/2 tablespoons ground cumin
- 2 teaspoons chili powder
- 5 medium tomatoes, coarsely chopped
- 8 medium cloves garlic, smashed
- 2 to 3 chipotle peppers en adobo (may include or wipe away excess sauce, depending on the desired level of heat)
- 2 to 3 cups corn kernels (from 4 ears)
- 1/2 cup coarsely chopped cilantro leaves
- 2 tablespoons maple syrup
Thoroughly wash the dried beans and pick through to discard any hard bits. Place in a large bowl and cover with water; let soak overnight or up to 12 hours.
Drain and transfer to a slow cooker; fill with water that is at least 2 inches above the beans. Cook on high heat for about 3 to 6 hours or until the beans are tender; the time it takes will depend on how hot your cooker gets. Drain the beans, reserving their cooking liquid, and salt and pepper the beans to taste. Set aside.
In a large pot over medium heat, heat the liquid amino acids. Add the onion and cook for 10 minutes, stirring, until the onion begins to soften. Add the cumin and chili powder, stirring to mix well.
Meanwhile, combine 4 of the tomatoes, garlic and chipotle peppers in a food processor or blender; puree, and then add to the onion mixture and cook for 10 minutes, stirring occasionally. Add the cooked beans, corn kernels and the remaining chopped tomato. If you like more liquid in your chili, add some of the reserved bean cooking liquid. Cover and cook for 30 minutes, then remove from the heat and add the cilantro and maple syrup, mixing well. Let stand for 10 minutes before serving. Taste and adjust seasoning as needed.
From Levita D. Mondie-Sapp.
Tested by Jane Touzalin.
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