Vegetarian Chili

Vegetarian Chili.

We made this Chili in class and it was 'sold out' in 25 minutes.

Do not be scared by the long list of ingredients. The method is not difficult at all.

serves 10.
Ingredients:
1 lb dried black beans 
Salt, as needed 
2 fl oz olive oil 
8 oz small-dice onion 
8 oz small-dice green pepper 
8 oz small-dice red pepper 
8 oz small-dice yellow pepper 
½ oz minced garlic 
½ to 1 chipotle in adobo sauce, finely chopped 
1 tsp adobo sauce 
2 poblanos, roasted, seeded, and peeled, small dice 
2 tsp Chili Powder 
1 tbsp ground cumin 
¾ tsp ground coriander 
Pinch ground cinnamon 
2½ oz tomato paste 
6 fl oz white wine 
28 fl oz Vegetable Stock 
5 oz small-dice tomato 
½ oz masa harina, mixed with vegetable stock to make a slurry 
Ground black pepper, as needed 
Sugar, as needed 
8 oz grated Monterey Jack 
5 fl oz sour cream
3 tbsp cilantro

Method:
1. Sort the beans and rinse well with cold water. Soak the beans using the long or short method. 
2. Drain the soaked beans. 
3. Transfer the beans to a large stockpot and add water to cover generously. Simmer for 1 hour. 
4. Add salt and continue to simmer until the beans are tender to the bite, 20 to 30 minutes. Drain well and reserve. 
5. Heat the oil in a large saucepan over medium-high heat. Add the onions, peppers, garlic, chipotle, adobo sauce, and poblanos and sauté until aromatic and just turning golden. 
6. Add the chili powder, cumin, coriander, and cinnamon and cook until aromatic. Stir in the tomato paste, and cook for 2 minutes. 
7. Add the wine and reduce by two-thirds. Add the stock and tomatoes, bring to a simmer, and cook gently until the vegetables are tender, 8 to 10 minutes. 
8. Add the drained beans and cook 5 minutes more. 
9. Add the masa slurry to the chili, mix well, and bring back to simmer. Season with salt, pepper, and sugar. 
10. Serve immediately, garnished with cheese, sour cream, and cilantro, or hold hot for service