The tail end of a typhoon blew in yesterday so it was perfect weather to make chili. I used black beans my mom grew and dried as well as an onion from her garden. I often add a half pound of ground beef or turkey to the recipe but kept it meat-free this time. If adding meat, brown it with the onion and garlic before adding the other ingredients. As always, this is seasoned to my taste. It may be a little too spicy for some people so if concerned about the heat start with a 1/4 teaspoon of chipotle powder, taste test it near the end of the cooking process and add more if desired.

Dried beans take time to cook but it’s always well worth the effort. As a bonus, they are also cheaper than canned or frozen for those who don’t have access to home grown beans.

5 cups water or vegetable broth
2 cups dried black beans
1 medium onion, diced
2 cloves garlic, minced
2 Tbs olive oil
2 Tbs mild chili powder
1 Tbs smoked paprika
1 tsp ground cumin
1 tsp mustard powder
1 tsp salt
1/2 tsp chipotle powder
1/4 tsp ground cinnamon

In a medium saucepot with a lid, sauté onion & garlic in oil until onion is translucent. Add other ingredients, stir well and cover. Bring to a boil and reduce to a low simmer. Cook for 3-4 hours until the beans are cooked through and most of the liquid is absorbed. Stir often to prevent it from sticking to the bottom.