Bean Stews and Chilis

Perhaps the most exalted of all north-and-south-of the-border inventions is the dish that’s known far and wide simply as “Chili.” Originally, Chile con Carne was a very simple stew of meat with green chiles. Later, it evolved to include beans, spices, and sometimes vegetables. As chili cook-offs gained popularity, there seemed to be no end to the variations one could play on the theme.Bean chilies have become a vegetarian standard; I include a couple of offbeat recipes, plus a pair of global bean stews for good measure.

• Cincinnati “Chili Mac”
• Golden Hominy Chili
• Spanish Garbanzo Stew
• Brazilian Black Bean Stew

Cincinnati “Chili Mac”

Serves: 6
Adapted from Pasta East to West

Cincinnati chili can be made with varying ingredients and seasonings, but the one standard factor is that it’s always served over spaghetti. Often, too, a touch of sweet spices (such as cinnamon or allspice) are added. The result: a hybrid recipe that’s uniquely American.

• 1 tablespoon olive or light olive oil
• 1 cup chopped onion
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 small fresh hot chile, minced, optional
• 14- to 16-ounce can diced tomatoes
• 14- to 16-ounce can crushed tomatoes
• 4 cups cooked kidney or red beans (from 1 2/3 cups raw) or two 15- to 16-ounce cans, drained and rinsed
• 1 to 2 teaspoons good-quality chili powder, to taste
• 1 teaspoon each: ground cumin and dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice, optional
• 8 to 10 ounces spaghetti

Garnishes (all optional):

• Diced ripe tomatoes
• Chopped onion or scallions
• Grated cheddar-style nondairy cheese

Heat the oil in a large saucepan or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent, then add the green and red bell peppers and continue to sauté until the onion is golden.

Stir in the remaining ingredients except the spaghetti and garnishes and bring to a simmer. Cover and simmer gently for 20 minutes.

Meanwhile, cook the spaghetti in plenty of rapidly simmering water until al dente, then drain.

For each serving, place a small amount of spaghetti in a wide shallow serving bowl and top with some of the chili. If desired, top with any or all of the suggested garnishes.

Golden Hominy Chili

6 to 8 servings
Adapted from Vegetarian Soups for All Seasons

Here’s and offbeat chili and a pleasant way to introduce yourself to whole hominy, if you’ve never tried it before.

• 1 tablespoon light olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium red or green bell pepper, cut into short, narrow strips
• 2 medium sweet potatoes, peeled and diced
• One 16-ounce can Great Northern beans, drained and rinsed
• One 16-ounce can whole white hominy
• One 16-ounce can salt-free diced tomatoes, undrained
• 1 cup frozen corn kernels, thawed
• One 7-ounce can chipotle chilis in adobo sauce
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro or parsley
• Salt to taste
• Dried red pepper flakes to taste

Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Stir in the bell pepper, sweet potatoes, and 2 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potato dice are just tender but still firm, about 10 to 15 minutes.

Add the beans, hominy, tomatoes, chilis, cumin, and oregano. Simmer gently for 20 to 25 minutes longer. Stir in the cilantro, and taste first befored adding any salt. You may not need any due to the canned beans and hominy. Add red pepper flakes to taste.

The stew should have the consistency of a thick chili—moist, but not soupy. Add a bit more water if too thick. Serve at once, or let stand off the heat for an hour or so before serving, then heat through as needed.

Spanish Garbanzo Stew

Serves: 6 to 8
Adapted from Vegetarian Soups for All Seasons

This classic recipe is easy and quick to prepare using good quality canned chickpeas (as we more commonly refer to garbanzos. Serve with fresh bread and a simple homemade coleslaw.

• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 1 large green bell pepper, cut into short, slender strips
• Two 16-ounce cans chickpeas, drained and rinsed
• One 28-ounce can salt-free diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 2 to 3 tablespoons chopped fresh parsley
• Salt and freshly ground pepper to taste
• Hot cooked rice, optional

Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and green pepper and continue to sauté until all are golden.

Add the chickpeas, tomatoes, cumin, oregano, thyme, and 1 1/2 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes.

Stir in the parsley and season sparingly with salt and generously with pepper. Adjust the consistency if more water is needed, but let the stew remain thick.

Serve the in bowls on its own or over a small amount of hot cooked rice, if desired.

Brazilian Black Bean Stew

Serves: 6 to 8
Adapted from Vegetarian Soups for All Seasons

A vegetarian version of Brazil’s famous national dish, feijoada, this stew is abundant with nourishing ingredients. Serve with steamed fresh greens (you can dress them with garlic sautéed in olive oil) and slices of mango and/or papaya.

• 1 cup tomato juice
• 1 1/2 cups brown rice
• 1 tablespoon light olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups cooked black beans, or two 16-ounce cans, drained and rinsed
• 1 medium red bell pepper, cut into short, narrow strips
• 1 medium green or yellow bell pepper, cut into short, narrow strips
• 1 cup diced ripe tomatoes, or 1 cup canned diced tomatoes
• 1 small fresh hot green chili, or more to taste
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried thyme
• 1/2 cup chopped fresh parsley or cilantro
• Salt and freshly ground pepper to taste

Combine the tomato juice with 3 cups water in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 30 minutes.

Meanwhile, heat the oil in a large soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Stir in the sweet potatoes and 1 1/2 cups of water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potato dice are just tender but still firm, about 10 to 15 minutes.

Add the beans, bell pepper, tomatoes, chili, and seasonings. Simmer gently for 10 to 15 minutes longer, uncovered. The stew should have the consistency of a thick chili—moist but not soupy. Add a bit more water if too thick.

Stir in the half of the parsley and season with salt and pepper. Serve over the hot cooked rice in shallow bowls and garnish each serving with a little of the extra parsley.