Alstede Fresh Roasted Poblano, Black Bean & Cauliflower Chili
A hearty, smoky chili made with roasted vegetables, Alstede Fresh dried black beans, and dried chili peppers for a warming, harvest-inspired meal.
Prep Time: 25 minutes, plus overnight bean soaking
Cook Time: 1 hour 45 minutes–2 hours 15 minutes
Servings: 6–8
Ingredients
- 1 cup Alstede Fresh dried black beans
- 1¾ lbs. fresh Roma or other ripe tomatoes
- 3 poblano peppers
- 1 large yellow onion, peeled and cut into thick slices
- 1 small head cauliflower, cut into small florets
- 1 bell pepper, chopped
- 1 bulb garlic, cloves peeled (8–10 cloves)
- 24 oz. vegetable stock
- 1 tsp. ground cumin
- 2 tbsp. chili powder, or to taste
- ¼ tsp. cayenne pepper, optional
- 1 small dried Alstede Fresh chili pepper, crumbled, or to taste
- 1 tsp. sea salt or kosher salt, plus more to taste
- ¼–½ tsp. freshly ground black pepper
- 2–3 tbsp. olive oil
- 3 oz. medium-sharp cheddar cheese, shredded
Instructions
1. Soak the black beans. Rinse the dried black beans and remove any debris. Place them in a large bowl and cover with several inches of water. Soak for 8–12 hours or overnight. Drain and rinse thoroughly.
2. Cook the black beans. Transfer the soaked beans to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce the heat and simmer for approximately 60–90 minutes, or until tender. Add more water as needed. Drain and set aside. Do not add salt or acidic ingredients until the beans are tender, as these can slow softening.
3. Roast the vegetables. Preheat the oven to 425°F. Arrange the tomatoes, poblano peppers, onion, cauliflower, bell pepper, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes, turning as needed, until tender and lightly charred.
4. Chop the roasted vegetables. Let the poblano peppers cool slightly, then remove the stems and seeds. Peel away loose, charred skin if desired. Chop the roasted vegetables into small pieces.
5. Build the chili. Transfer the roasted vegetables to a large pot. Add the cooked black beans, vegetable stock, cumin, chili powder, cayenne pepper, and crumbled dried chili pepper. Stir well to combine.
6. Simmer. Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally. For a thicker consistency, mash a small portion of the beans and cauliflower against the side of the pot.
7. Season and serve. Taste and adjust the seasonings as needed. Ladle into bowls and top with shredded cheddar cheese. Serve warm with crusty bread or cornbread.
Alstede Fresh Tips
- Dried Beans: 1 cup dried black beans yields about 2½–3 cups cooked. Prepare ahead to save time.
- Adjust the Heat: Start with a small amount of dried chili pepper and add more to taste. Remove seeds for less heat.
- Use What’s Fresh: Cut cauliflower into small florets or substitute your favorite vegetables, such as cubed butternut squash.
- Make Ahead: Refrigerate leftovers for up to 4 days or freeze for easy winter meals. Reheat thoroughly before serving.
