Description
A quick-fix dinner that’s nourishing and totally satisfying. It’s got complex, layered flavors from the orange zest, fresh chiles, and spices, but a cinch to make.
Ingredients
Scale
- 2 tablespoons safflower oil
- 1 medium onion (diced)
- 1 medium red bell pepper (diced)
- 1 jalapeño (seeded, diced)
- 1 pasilla or poblano chile (seeded, diced)
- 4 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 tablespoon ground chipotle (chile) powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne
- Salt and pepper (to taste)
- One 15-ounce can crushed tomatoes
- Three 15-ounce cans black beans (rinsed and drained)
- 1 teaspoon finely grated orange zest
- ½ fresh lime (juiced)
- ½ fresh lemon (juiced)
- ½ cup fresh cilantro (leaves and stems, chopped, plus more for garnish)
Instructions
- In a large saucepan, heat the oil. Add the onion, bell pepper, jalapeño, and papilla pepper, and cook over moderate heat, stirring occasionally, until softened, about 6-8 minutes.
- Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper. Cook, stirring, for 1 minute.
- Add the crushed tomatoes, black beans, teaspoon of the orange zest, fresh lime juice, and 2 cups of water and bring to a simmer. Cover and cook over low heat, stirring occasionally, until all the flavors meld and the liquid is slightly reduced, about 15-20 minutes.
- Stir in the lemon juice, 1/2 cup cilantro, and season to taste with salt and pepper.
- Divide the chili into bowls, and garnish with cilantro leaves. Serve with a big green salad. Chips and guacamole.
Notes
For leftovers, reheat over low to medium heat, for 5-10 minutes, and add a little water to thin the chili if it’s too thick.
- Prep Time: 5 minutes
- Cook Time: 30 minutes