Ease of Preparation: Easy
Preparation Time: 15-20 min
Cook Time: 45 min
Servings: 4
Recipe By: Robin Robertson
From: The Vegetarian Chili Cookbook
Used with permission of Robin Robertson
Other Beans
Other Beans
Spicy Fava Bean Chili
Favas are large, meaty beans that resemble limas. They are well known in Europe and are gaining popularity in the United States. For a milder version of this recipe, omit the serrano chile. I like to serve this chili over fresh-cooked millet, topped with chopped, marinated artichoke hearts.
Ingredients
1 tablespoon olive oil
2 Anaheim chiles, chopped
1 serrano chile, seeded, and minced
2 cups chopped onions
3 cloves garlic, minced
4 tablespoons chili powder, commercial or homemade
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1 teaspoon paprika
1 cup oil-packed sun-dried tomatoes, drained and chopped
1 cup tomato purée
1 cup water
3 cups cooked fava beans
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 jar (4-ounce) marinated artichoke hearts, drained and chopped, for garnish
2 Anaheim chiles, chopped
1 serrano chile, seeded, and minced
2 cups chopped onions
3 cloves garlic, minced
4 tablespoons chili powder, commercial or homemade
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1 teaspoon paprika
1 cup oil-packed sun-dried tomatoes, drained and chopped
1 cup tomato purée
1 cup water
3 cups cooked fava beans
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 jar (4-ounce) marinated artichoke hearts, drained and chopped, for garnish
Directions
Heat the oil in a large chili pot over medium heat. Add the chiles, onions, and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder, cumin, oregano, and paprika. Add the tomatoes, puree, water, fava beans, salt, and pepper. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are tender, about 30 minutes. Taste, and adjust the seasonings. Simmer, uncovered, 10 minutes longer, or until desired consistency is reached. Serve the chili garnished with the chopped marinated artichoke hearts.
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