Smoky Chipotle Black Bean Chili with Fresh Salsa

Personally, I’m not so fond of “vegetable” chilis, as they seem to feature overcooked and watery veggies that were never meant to be “stewed.” So in warmer weather, I top the bean chili with a cool, salsa-like mixture of raw veggies like tomatoes, avocado, and corn. And in the winter, instead of adding vegetables to the pot during braising, I roast them separately and garnish the dish with them.

For the chili:

• 1 Tbs. plus 1 tsp. ground ancho chile
• 1 Tbs. ground coriander
• 1 Tbs. ground cumin
• 1 Tbs. Mexican oregano
• 1 Tbs. sweet paprika
• 1 Tbs. brown sugar
• 1-1/2 tsp. unsweetened cocoa
• 1/4 tsp. ground (dried) chipotle chile
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• Kosher salt
• 1/4 cup dry red wine
• 1/4 cup tomato paste
• 1/4cup finely chopped fresh cilantro stems and leaves, plus 2 Tbs. chopped fresh cilantro leaves and extra sprigs for garnish
• 2 tsp.
  finely chopped canned chipotle chile in adobo (about 1 small chipotle
  with sauce still clinging to it), plus 2 tsp. adobo sauce from the can
• 1-1/2 cups crushed tomatoes (do not use ones
  with added herbs)
• 2 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil
• 1 large or 2 medium onions, cut into 3/4-inch dice (about 2-1/4 cups)
• 1 large or 2 small green or red bell peppers, cut into 3/4-inch dice (about 1-1/2 cups)
• 1 Tbs. plus 2 tsp. minced garlic
• 1-1/2 tsp. minced fresh jalapeño, seeds and ribs removed
• Three 15.5-oz. cans black beans, drained and rinsed

For the salsa

• 3 Tbs. extra-virgin olive oil
• 2 Tbs. orange juice
• 1 Tbs. freshly squeezed lime juice
• 1 tsp. honey
• Kosher salt
• 10 to 12 oz. cherry tomatoes or grape tomatoes, halved or quartered
• 2 ripe avocados (about 10 oz.), cut into 3/8-inch dice
• 1 small to medium zucchini, quartered lengthwise and thinly sliced crosswise (about 1-1/4 cups)
• 1/2 cup raw fresh corn kernels, cut from about 1 cob (optional)
• 1 small radish, quartered and thinly sliced (optional)
• 2 Tbs. chopped fresh cilantro

For serving

• 6 cups cooked white rice
• 6 oz. crumbled goat cheese, queso fresco, or sour cream (optional)
• 2/3 cup toasted pepitas (optional)
• 6 lime wedges (optional)

Make the chili

In a small bowl, combine the ground ancho chile, coriander, cumin, oregano, paprika, brown sugar, cocoa, ground chipotle, cinnamon, cloves, and 1-1/2 tsp. salt. Set aside.

In a liquid measure, whisk together the red wine, tomato paste, finely chopped cilantro stems and leaves, the chopped chipotle, and the adobo. Set aside.

In another large liquid measure or bowl, combine the crushed tomatoes with 3 cups water and stir well.

In a large Dutch oven, heat the butter and olive oil over medium heat. When the butter has melted, add the onions, bell pepper, and 1/2 tsp. salt and stir. Cover and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Uncover, raise the heat to medium-high, and continue cooking until the onion is lightly browned, another 7 to 8 minutes. Reduce the heat to medium-low, add the garlic and jalapeño, and cook, stirring, until softened and fragrant, about 1 minute.

Add the dried spice mixture and cook, stirring and scraping until well incorporated, 20 to 30 seconds. Add the tomato paste mixture and cook, stirring and scraping it against the sides of the pan, for 1 to 2 minutes.

Add the crushed tomato mixture and cook, stirring and scraping the bottom of the pan, until well combined. Bring the mixture to a gentle simmer and cook, loosely covered, stirring occasionally and continuing to scrape the bottom of the pan, for 20 minutes. Keep an eye on the heat and reduce it, if necessary, to maintain a gentle simmer.

Uncover the pot and add the drained beans. Raise the heat to medium-high and return the chili to a simmer and then reduce the heat to medium-low and maintain a gentle simmer. Stir thoroughly and cook, partially covered, for 10 minutes.

Remove the pan from the heat and stir in the 2 Tbs. chopped cilantro. The chili will stay warm, covered, off the heat for a half hour.

Make the salsa

In a mixing bowl, whisk together the olive oil, orange juice, lime juice, honey, and 3/4 tsp. salt. Add the tomatoes, avocados, zucchini, corn (if using), radish (if using), and cilantro. Stir well and use right away, or let sit at room temperature for up to 20 minutes. Do not refrigerate.

To serve the chili

Spoon 1 cup rice into each of six deep bowls and ladle about 1cup chili over the rice. Top each serving with a generous
spoonful of the salsa. Garnish each serving with your choice of goat
cheese, queso fresco, or sour cream and/or cilantro sprigs, toasted
pepitas, and lime wedges (if desired).