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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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In 'Williams-Sonoma Soup of the Day' Ingredients:
2 cups dried pinto beans, picked over and rinsed |
3 tablespoons canola oil |
2 yellow onions, finely chopped |
5 garlic cloves, minced |
1 tablespoon dried oregano, plus |
1 teaspoon dried oregano |
1 tablespoon ground cumin plus 1 t. ground cumin |
1 teaspoon ground coriander |
1 tablespoon paprika |
1/4 teaspoon cayenne pepper |
1/4 cup chili powder |
1 (15 ounce) can diced tomatoes |
1 chipotle chili in adobo seasoning, minced |
5 cups vegetable broth |
1 tablespoon balsamic vinegar |
3 tablespoons finely chopped cilantro |
salt |
Directions:
1. Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
2. Drain and set aside.
3. In a large, heavy pot, warm the oil over medium heat.
4. Add the onions and garlic and saute until softened, about 7 minutes.
5. Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.
6. Cook, stirring, for about 3 minutes.
7. Add the tomatoes, chipotle, broth, and beans and bring to a boil.
8. Decrease the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 1/2 hours.
9. If the chili seems too thick, add a little water.
10. Add the vinegar and cook for 1 minute.
11. Stir in the chopped cilantro and season with salt, then serve.
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