I have been promising you tales of this chili for weeks now. Don't worry, it was worth the wait.
Our friends, Sheridan and Drew, came over a few weekends ago for some pre-halloween chili festivities. I wanted to make something that looked dark and spooky, so I decided on a black bean and beet chili. The problem, however, was that I had never cooked with beets before. To my surprise, it's incredibly easy!
For an extra gold star, I made the black beans from scratch! They're so much more flavorful (and cheaper) that way.
Habanero Black Beans
- 2 cups dried black beans
- 1/2 tablespoon sea salt
- 2 habanero peppers
- Fill a large container with the beans and cover with water at least 1 inch from the top.
- Soak for 8 hours.
- Pour out water and rinse beans.
- Replace with new water and soak 4 more hours.
- Pour out water and rinse beans.
- Place in a large crock pot and cover with water, at least 2 inches above beans.
- Place in pot 2 habaneros, unchopped.
- Cook on high in crock pot for 6 hours.
- Add salt.
- Remove habaneros.
- Let cool and refrigerate.
While the beans are cooking, decorate your house for Halloween!
Black Bean and Beet Chili
- 2 tbs olive oil + 1 pinch salt
- 3 large red peppers
- 3 small beets
- 1/2 cup red wine
- 2 white onions
- 1 head garlic
- 2 bell peppers
- 1 dark beer
- 1 (28 oz) can roasted tomatoes
- 2 (32 oz) containers low sodium vegetable stock
- 5 cups habanero black beans (entire recipe from above)
- 1 jalapeno
- 1 bar vegan very dark chocolate bar (80% or more)
- 1 tsp salt
- for beet roasting
- 1 tbs olive oil
- 1 tsp ground thyme
- pinch salt
- chili spice mix
- 1 tbs cumin
- 1 tbs coriander
- 1 tbs oregano
- 1 tsp chili powder
- 1 tsp mustard powder
- 1 tsp dried ground roasted jalapeno (optional)
- 2 tsp salt
- Turn oven to 400 degrees (F).
- Peel beets and dice. Be careful not to get beet juice on your hands.
- Toss beats in a large bowl with olive oil, thyme and salt.
- Place in a baking dish and bake for 45 minutes covered.
- Remove cover and finish roasting for 15 minutes uncovered.
- Set aside to cool.
- In another baking dish, place 3 red peppers and jalapeno and roast with beets until skin starts to turn black.
- Remove and place in a large bowl and cover. This will make it easier to peel skin.
- Let peppers cool. Remove seeds and skin and dice.
- Dice onion and garlic.
- In a small dish, combine spice mix and set aside.
- In a large pot, heat on medium/high heat.
- Add olive oil, then immediately add onions.
- Saute onions until translucent, about 5-8 minutes.
- Add garlic and cook for 30 seconds.
- Add red wine and spice mix.
- Cook for 1 minute.
- Add dark beer.
- Add in roasted peppers, beets, bell peppers, diced tomato and vegetable stock.
- Bring to a boil. Reduce to simmer and simmer 20 minutes.
- Chop chocolate bar into small pieces.
- Add chocolate and beans to pot.
- Bring to boil. Reduce to simmer.
- Simmer for 40 minutes and remove from heat.
- Taste and add in 1 tsp of salt, 1/4 tsp at a time until reach desired taste.
- Let sit for 10 minutes before serving.
- Serve with cashew sour cream on top. (Optional).
This chili has deep flavors. It's spicy, sweet and savory. The black beans bring a lot of heat without being over powering. You can add more jalapenos if you dare, but the ones we got were super hot, so I ended up just putting one in.
I think the chocolate really helps to round out the flavor. Make sure you get a very dark chocolate without much sweetness.
I also whipped up some pumpkin cornbread from and old recipe on (Never)HomeMaker. I added quite a bit more liquid than the recipe called for, but I like my cornbread pretty fluffy and not as dense. I think our guests were very happy!
Sheridan and Drew made vegan Halloween sugar cookies, and they were fantastic! I'm not so great at making dessert, so I'm really happy that they brought treats. They used this recipe.