RED KIDNEY BEAN CHILI WITH ONION RELISH

RED KIDNEY BEAN CHILI WITH ONION RELISH image

Categories Bean

Number Of Ingredients 24

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1 # dried kidney beans
1/4 c olive oil
3 c finely diced onion
2 jalapeno chilies, minced with seeds
4 cloves of garlic, minced
2 T chili powder
1 1/2 T ground cumin
1 T dried oregano
1 35oz Italian plum tomatoes
5 c chicken broth
2 red peppers, diced
2 t salt
1 10oz pkg frozen corn
1 oz. unsweetened chocolate, chopped
Relish:
2 c diced red onions
3 T white wine vinegar
2 T olive oil
1/8 t salt
1/8 t sugar
1/2 c minced cilantro
2 avocados peeled and diced
grated cheddar
sour cream

Steps:

Cover beans with 3" water, bring to boil and cook 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain well (or soak overnight). Heat oil in heavy 5 qt. pot. Add garlic, chilies, onions,chili powder, cumin and oregano. Cover and cook until onions are tender, stirring occasionally. About 15 minutes. Increase heat to medium, crush tomatoes with their juices and add to onions. Add stock and beans and bring to a boil. Reduce heat, cover and simmer 1 hour, stirring occasionally. Mix in bell pepper and salt. Cover and cook until beans are tender, stirring occasionally, about 45 minutes. Mix in corn. Remove pot from heat. Add chocolate and stir until melted. Can be made 2 days ahead. Chill. For relish: Combine red onions, vinegar, oil, salt, and sugar in medium bowl. Let stand 30 minutes. Reheat chili if necessary. Mix cilantro into relish. Ladle chili into bowls. Top with relish and avocados. Serve with cheese and sour cream