New York Times Black Bean Chili


1 pot cuban black beans

1 yellow onion, diced

4 cloves garlic, minced

1 T canola oil

3 T dark chili powder

2 tsp cumin seeds

1 tsp salt (or to taste)

1 tsp dried oregano

28 oz can diced tomatoes

2 T tomato paste dissolved in 1 cup water

2 chipotle chilies in adobo sauce, chopped

for serving:

fresh cilantro, minced

limes for serving

crumbled goat cheese


Heat the canola oil over medium high heat in a large skillet. Add the onion and cook for 8-10 minutes until slightly golden. Add the garlic and saute for another thirty seconds.

Add the chili powder, cumin seeds and oregano and mix well. Cook for two minutes until fragrant and toasty. Add the diced tomatoes and bring to a simmer. Cook for about three minutes until thick.

Add the tomato paste/water as well as the two chipotle chilies. Mix well and continue to simmer for another ten minutes, until very thick.

Add the tomato mixture to the cuban black beans and mix well. Season with salt to taste and serve with a squeeze of lime, goat cheese and minced fresh cilantro.


30 minutes, not including time to prepare black beans

**this chili freezes extremely well and will stay fresh in the refrigerator for up to a week in sealed tupperware containers.