Vegan Black Bean Chili with Cornbread and Radish Salad

Instructions

1. 1

   Soak and cook the beans

   • Rinse the dried black beans and kidney beans. Place them in a large bowl and cover with at least 4 cups of water. Let them soak overnight, or for at least 8 hours.
   • Drain and rinse the soaked beans. Transfer them to a pressure cooker with 4 cups of fresh water.
   • Secure the lid and cook on high pressure for 20-25 minutes. Let the pressure release naturally. Drain the beans, reserving the cooking liquid if desired, and set aside.
2. 2

   Prepare the fresh tomato base

   • Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato.
   • Blanch the tomatoes in boiling water for 1 minute, then transfer to an ice bath. The skins should peel off easily.
   • Peel the tomatoes and blend them into a rough puree. Set aside.
3. 3

   Sauté the vegetables and spices

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened, about 6-8 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chili powder, cumin powder, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until toasted.
4. 4

   Simmer the chili

   • Pour in the fresh tomato puree and 1 cup of water (or reserved bean cooking liquid).
   • Add the cooked black beans, kidney beans, and fresh corn kernels. Season with salt and black pepper.
   • Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 45 minutes, stirring occasionally, to allow the flavors to meld.
5. 5

   Finish and serve

   • Stir in the fresh lime juice.
   • Taste and adjust seasoning if needed. You may not need more salt due to the deep flavors.
   • Ladle into bowls and serve hot with your favorite toppings like fresh cilantro, avocado, or vegan sour cream.