ancho black bean chili

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 2 dried ancho chiles, seeded and tops discarded
- 2 c vegetable broth
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 large garlic cloves, chopped
- 1/3 c currants or raisins
- 3 tbsp tomato paste
- 1 c dark beer
- 45oz black beans, rinsed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 pinches ground cinnamon
- salt and pepper to taste
- 1 avocado
- 1/2 c sour cream
1/3 c chopped cilantro
- grated peel and juice of 1 lime

1. in a med saucepan, bring the ancho chiles, veggie broth, and 1 c water to a boil, then simmer for 20 min.

2. meanwhile, in a soup pot, heat the olive oil over med-high heat. add the onion and garlic and cook until the onion starts to brown, about 7 min. stir in the currents (or raisins) and tomato paste, cook 1 min. add the beer and cook until reduced slightly, 1 min. stir in the black beans, cumin, coriander, cinnamon, and season with salt and pepper.

3. using a food processor, puree the ancho broth mixture and stir into the black bean chili. simmer over med-low heat until thickened, about 3-5 min.

4. rinse out the food processor and add the avocado, sour cream, lime peel, and lime juice; puree until smooth.

5. ladle the chili into bowls and top with the avocado cream. serve with tortilla chips.

image: everyday