Easy to make and delicious, the dried chiles add a unique flavor as well as a little bit of heat.
- 2 dried pasilla chilis, or guajillo chile
- 2 cups (480 ml) hot water
- 1½ (315 g) white onion, peeled, quartered
- 3 (275 g) celery stalk, cut into 3" pieces
- 3 (300 g) carrots, trimmed, cut into large chunks
- 6 (20 g) garlic clove, peeled
- 2 (300 g) green bell pepper, trimmed
- 2 Tablespoons (30 ml) olive oil
- 28 ounces (795 g) plum tomatoes, with juice
- 3 Tablespoons (50 g) tomato paste
- ½ cup (55 g) chili powder
- ¼ cup (25 g) paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 Tablespoons Kosher salt, optional
- 12 cups (2.88 l) vegetable stock
- 1½ cup (260 g) kidney beans
- 1½ cup (280 g) dried black beans
- Place the dried chilies in a medium heat proof bowl and cover with hot water. Steep for 10-15 minutes or until soft and tender. Drain and reserve.
- Place onion, garlic, and celery into the Food Processor Work Bowl fitted with the Multi-Use Blade. Pulse 4-6 times or until ingredients are chopped uniformly.
- Heat a large stock pot over medium heat. Add the olive oil to the pan and heat. Add the chopped onion, garlic and celery mixture and sauté for 8-10 minutes, or until onions are translucent. While this is cooking, place carrots and bell peppers in the Food Processor Work Bowl fitted with the Multi-Use Blade. Pulse 4-6 times or until chopped uniformly. Add this mixture to the onion, garlic, and celery mixture. Sauté for an additional 8-10 minutes.
- Place the plum tomatoes, tomato paste, chili powder, paprika, cumin, oregano, salt, and steeped chilies into the Food Processor Work Bowl fitted with the Multi-Use Blade. Press start and allow to chop for 45 seconds. Add this mixture to the stock pot of sautéed vegetables. Stir to incorporate.
- Lastly, add the vegetable stock and dried beans to the stock pot. Stir to incorporate. Turn heat to medium low and simmer for 90-120 minutes, adding additional vegetable stock if needed.
This recipe can easily be cut in half if you don't have a large enough pot. Recipe freezes well.
|Serving Size||1 serving (378 g)|
|Amount Per Servings|
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