Vegetarian Spicy Chipotle Chili ...plus bonus quick Labneh
Tasty vegetarian chili with a chipotle kick, plus a recipe for quick labneh, a very yummy middle eastern yogurt/cheese dip.
- 1/2 lb dried red beans
- 3-4 chipotle peppers in adobo sauce (canned), chopped
- 2 cloves garlic
- 1 small onion, chopped
- 2 medium carrots, chopped (you could use green or red bell pepper instead)
- 2 T tomato paste
- 16 oz can whole peeled tomatoes, chopped, sauce reserved
- 1 t cumin
- 1-2 cups vegetable stock
the prequel: soak the beans overnight the night before or do a quick soak in the morning (add beans and water to a pot, boil for 2 minutes, then let sit). drain the beans and cook them until they are reasonably tender (should take about an hour). (see below for prequel info about labneh accompaniment.)
in a large stock pot saute the onions and carrots in some olive oil. after the onions get translucent, add the chipotle in adobo, the tomato paste, the garlic and the cumin. stir and cook until well blended. then add the chopped tomatoes and the sauce from the chopped tomatoes and cook a bit longer.
once the beans are ready, add them to the mixture. stir well. add however much stock gives the dish the consistency you'd like (thick chili or thinner soup). cook it all together for a while, until it tastes ready to you.
serve with chips and labneh.
(quick labneh: put two cups of whole milk non-greek yogurt in a strainer lined with a coffee filter. cover the strainer's top with plastic wrap, rest it over a bowl so the drippings won't touch the yogurt, and let sit overnight or all day in the refridgerator. dump out the whey that collects in the bowl beneath. mix the remaining yogurt with 1/2 to 1 t of sea salt, top with a swirl of good olive oil, and use as a spread or dip. you will not believe you haven't been doing this all your life.)