Black Bean Chili

1. 1
   prep

   Soak and cook the black beans.

   1.Rinse 2 cups dried black beans and soak in plenty of water for 8 hours or overnight.

   2.Drain the soaked beans and add them to a pressure cooker with 3 cups fresh water.

   3.Pressure cook for 4 whistles, then let the pressure release naturally. Beans should be tender but not mushy. Set aside.
2. 2
   saute · ~9 min

   Sauté the vegetables.

   1.Heat 1 tablespoon oil in a large heavy-bottomed pot over medium heat.

   2.Add the chopped onion and cook until softened and translucent, about 5 minutes.

   3.Add the diced bell pepper and cook for another 3 minutes until slightly softened.

   4.Stir in the minced garlic and cook until fragrant, about 30 seconds.

   TIPDon't rush the onion — letting it sweat properly builds the chili's savory base.
3. 3
   saute · ~2 min

   Bloom the spices.

   1.Push the vegetables to one side and add chili powder, cumin powder, and smoked paprika directly onto the hot pan surface.

   2.Toast the spices for 30 seconds, stirring constantly, until they smell deeply fragrant.

   3.Add the tomato paste and cook for 1 minute, stirring it into the vegetables and spices until it darkens slightly.

   TIPToasting spices in the dry spot of the pan wakes up their oils — this is where the deep chili flavor comes from.
4. 4
   simmer · ~30 min

   Build the chili and simmer.

   1.Pour in the fresh tomato puree and stir well, scraping up any browned bits from the bottom of the pot.

   2.Add the cooked black beans along with their cooking liquid.

   3.Stir in the cocoa powder, salt, and black pepper.

   4.Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until thick and the flavors meld.

   TIPThe cocoa doesn't make it taste like chocolate — it adds a subtle richness and rounds out the chili flavor.
5. 5
   garnish

   Finish and serve.

   1.Taste and adjust salt if needed.

   2.Stir in the fresh lime juice just before serving.

   3.Ladle into bowls and garnish with chopped cilantro.

   TIPLime juice added at the very end brightens the whole pot — don't skip it.

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