One of my favorite chili recipes is from Bon Appètit magazine, and it is perfect for the cooler fall and winter months. The weather here in Southern California has cooled off a bit which has prompted me to whip up a batch. This recipe is loaded with black beans, tomatoes, onions, peppers with an extra kick from chipotle chiles. You will notice that the chili is very thick — you actually puree approximately two cups of the cooked chili and use it to thicken the remainder. The recipe calls for three cans of black beans, however, I typically cook and use approximately 1-1/2 cups of dried black beans. Once I’ve cooked the beans I proceed with the rest of the recipe. My one other modification is substituting ground cumin for the cumin seeds.
The recipe calls for three cans of black beans, however, I typically cook and use approximately 1-1/2 cups of dried black beans. I pre-soak the beans which means I have to plan ahead, and I cook them with a small onion and a bay leaf. I add a bit of salt about 30 minutes into the cooking — if you add the salt in the beginning, it makes the beans tough. If you don’t believe me, you can read more about that here. By the way, if you cook your own it is typically better for your wallet, and they will be more flavorful. Once I’ve cooked the beans I proceed with the rest of the recipe. My one other modification is substituting ground cumin for the cumin seeds.
This recipe is very easy, and as written it is vegetarian. Instead of using vegetable broth, I use Better than Boullion Seasoned Vegetable Base with water to yield the required amount of liquid. 
I will sometimes cook a pound of ground turkey and add it after I’ve prepared the recipe and added the puree as directed. The final result is good on its own, but I really enjoy it with a side of tortilla chips. It also works well topped with either a shredded “Mexican-style” cheese blend, or with crumbled cotija as shown here. If you really want to splurge, you can also use it to make chili cheese dogs.
You can find the recipe here. I hope you enjoy it!
Livin' the Life in LA 