Guajillo & Bean Chili

gluten freedairy freevegetarian
Written By Lonny Hurley
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This vegetarian bean chile is deeply flavorful and satisfying, thanks in large part to hydrating whole dried chiles in the adobo. The chiles are toasted, soaked then puréed, giving the chili real complexity and depth.

Yield: All recipes serve 2 people

Chef Notes: Dried chiles need to be de-stemmed, toasted, and rehydrated before use. Experiment with different varieties of chile to find your perfect blend.

An adobo in Latin American cuisine is a spice paste used to marinade or season. If your adobo base is bitter and spicy, that's okay, it just needs more salt and honey, so add both until the base is round and complex.

Components

  • Adobo Chile Base

  • Vegetable & Bean Mixture

  • Spice Mix

  • Crema

  • Scallions

  • Cheddar Cheese

Mise

Make the Adobo Base

  • Remove stems and seeds from all dried chiles.

  • Toast the chiles in a skillet over medium-high heat until fragrant and darkened slightly.

  • Add 3 C water, 2 chipotle chiles, 1 T adobo sauce. Bring to a simmer, cover, and cook until softened.

  • Transfer everything to a blender and purée until smooth. Set aside.

Make the Vegetable & Bean Mixture

  • Strain out any excess liquid from the beans and rinse thoroughly.

  • Dice 1 yellow onion and mince 3 garlic cloves.

  • Make a spice mixture by combining:

    • 2 t Ground Cumin

    • 1 t Dried Oregano

  • In a deep saucepan or dutch oven, begin by sautéing the onion in your preferred oil until softened and lightly charred.

  • Add 3 minced garlic cloves until aromatic.

  • Add the cumin and oregano mixture and sauté until fragrant.

  • Add the rinsed beans.

  • Remove from heat.

Prepare the Garnishes

  • Prepare the crema by thinning out sour cream until drizzly. Season with salt and pepper.

  • Slice the scallions thin.

  • Grate the cheddar cheese.

Finish

Finish the chili by combining the adobo chili base, vegetable and bean mixture.

Add to the pot:

  • 2 t Soy Sauce

  • 2-3 T Masa

  • 2-3 T Honey

Simmer the chili for a few minutes to meld all of the flavors together and to allow the masa to thicken the base. Taste and adjust with more honey, soy sauce, salt to taste.

Garnish with crema, cheese and sliced scallions.

Lonny Hurley
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