Prep
Cook
Total
Yield 8-10 servings
Our favorite chili anytime, the Rosada simply refers to the unique pink bean that is used. Find them in any Latin section or in a Latin market. If you can't find them, simply substitute in some small light red kidney beans (or really any bean you want).
This soup really tastes like the kind of chili that you'd use to top a hot dog at a county fair. It's filled with cumin and thickens up a lot during cooking. We hope you enjoy! And don't forget to garnish with your favorite toppings: we like the way the crunchy radishes work with the soft beans.
For Beans
1 bag rosada beans (pink beans, dried)
1 thumb-sized piece kombu (seaweed)
lots of water
NO SALT
For Chili
1 yellow onion, chopped
1 lb ground beef *optional
3 Tbsp cumin
2 Tbsp chili powder
1 Tbsp garlic powder and paprika
2 tsp salt
1 can chopped tomatoes
1 1/2 quarts water
4 cups cooked beans (or more if desired)
Toppings
queso fresco
avocado
radishes, cut into julienne
tortilla chips (we used nacho flavored flax chips from Wegmans)
chopped tomatoes
oregano and paprika
For Beans
**If you've got a pressure cooker, make them in here in 30 minutes!
For Chili
Courses chili
Recipe by Vie at https://getvie.com/2017/12/21/top-5-vie-soups/