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Rosada Chili

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.

Ingredients

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

Instructions

For Beans

  1. Rinse beans and place in a large ovenproof pot with a lid.
  2. Cover beans with water to 2 inches above where the beans end.
  3. Bring to a boil and set a timer for 15 minutes.
  4. While beans are boiling, preheat oven to 250 F.
  5. Once timer goes off, transfer pot (with lid) to the oven and set a timer for 60 minutes.
  6. Check beans after 60 minutes and make sure there's still enough water to cover beans.
  7. Continue cooking for up to 30 minutes more if beans are not tender, but don't overcook. You still want the beans to be intact and not completely mushy!
  8. Drain and use or freeze.

**If you've got a pressure cooker, make them in here in 30 minutes!

For Chili

  1. Sauté onion and beef together until browned (about 10 minutes) with spices.
  2. Add tomatoes, water and beans and cook over medium heat until thickened, about 25 minutes.
  3. Taste, adjust seasonings if needed.
  4. Serve with desired garnishes

Courses chili

Recipe by Vie at https://getvie.com/2017/12/21/top-5-vie-soups/