Black Bean Chili (ATK)

By hmp13

Serve with sour cream, shredded cheddar cheese, chopped tomatoes, and/or chopped onion.

Ingredients

• 12 pounds mushrooms
• 6 teaspoons dry mustard
• 6 teaspoons cumin
• vegetable oil
• 12 onions, chopped
• lots of garlic, minced
• 1 can chipotle in adobo sauce, pureed
• 2 1/4 cups chili powder
• 27 cups vegetable broth
• 27 cups water, plus extra as needed
• 12 pounds dried black beans
• 3/4 cup brown sugar
• 2 teaspoons baking soda
• 12 bay leaves
• 2 large cans crushed tomatoes
• 12 bell peppers, cut into 1/2 inch pieces

Preparation

Step 1

Pulse mushrooms in food processor until uniformly coarsely chopped, set aside.

Heat oil in soup kettle, add onion, and processed mushrooms, cover and cook until vegetables have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and browned, 5 to 10 minutes longer.

stir in garlic and chipotle and cook until fragrant, about 30 seconds. stir in chili powder and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, water, beans, sugar, baking soda, and bay leaves and brig to a simmer, skimming surface if necessary. Cover and cook for 1 hour.

Stir in crushed tomatoes and bell pepper, cover and continue to cook until beans are fully tender.

Remove bay leaves. Season with salt and pepper to taste.