Inspired by Hugh Fearnley-Whittingstall. This recipe was plenty spicy for us from the Hatch chile pepper, but if desired, also add cayenne pepper to taste. Leave yourself a good hour or 2 for this chili to develop its flavors. It could easily be made in the slow cooker as well.
2-3Tvegetable oil(I used avocado)
salt to taste
2sweet bell peppers,chopped
1tdried Mexican oregano
2tground ancho chili pepper
4medium-largetomatoes,very coarsely chopped
3/4cupred wine(I used a Spanish rioja--be sure to use something you would drink)
115-ozcan drained and rinsed Great Northern white beans
115-ozcan drained and rinsed black beans
1roasted hatch chile pepper,chopped (poblano is fine too)
2zucchini,sliced into half moons
2mediumsweet potatoes,peeled and cut into bite sized pieces (can also use butternut squash)
2Tstrong coffee(I happened to have—you could also use instant coffee or espresso)
shredded cheddar cheese
sour cream (I prefer full fat,especially in a vegetarian chili)
shredded cabbage tossed in fresh lemon (or lime) juice
Heat the oil in a large, heavy bottomed pot, such as a Dutch oven, over medium high heat. Add the onions with a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until they release their water and begin to turn golden.
Add the garlic, bell peppers and oregano and thyme. Add another pinch of salt and cook, stirring, for another 5 minutes.
Add the cumin, ancho chile pepper, allspice and Ceylon cinnamon. Stir for one minute.
Add the tomatoes and red wine with another pinch of salt. Bring to a boil, and reduce the wine for 5 minutes.
Add the water, beans and roasted chile pepper. Bring to a boil and then cover and reduce the heat to maintain a gentle simmer. Let cook for one hour.
Add the zucchini and sweet potato with the coffee. Bring back to a boil, and then cover again and reduce the heat to maintain a gentle simmer (truly gentle--a brisk simmer will cause the vegetables to go mushy). Let simmer for 30-45 minutes.
When you are ready to eat and the sweet potatoes are tender, taste for salt. Serve with sour cream, shredded cheddar cheese and the shredded cabbage in lemon juice.