Café Beaujolais is renowned for its vegetarian black bean chili, a dish so beloved that even Julia Child herself couldn’t resist ordering it. This hearty and flavorful chili has become a staple for many households across the country, offering a nutritious and budget-friendly meal option. Topped with cheese and served with warm corn tortillas, it’s a comforting dish that is sure to satisfy.
Recipe for Original Café Beaujolais Black Bean Chili
Makes 8 Servings
Ingredients:
- 4 cups dried black beans
- 3 cups whole canned tomatoes, crushed
- 2 large yellow onions, finely chopped
- 1½ cups finely chopped green bell peppers
- ½ cup olive oil
- 2 tablespoons cumin seeds
- 2 tablespoons Beaujolais Blend Herbs (see recipe below)
- 1 teaspoon cayenne pepper
- 1½ tablespoons paprika
- ½ cup finely chopped jalapeño peppers
- 2 cloves garlic, minced (optional)
- 1 teaspoon kosher salt
- ½ pound cheddar or Monterey jack cheese, grated
- ½ cup finely chopped green onions
- ⅔ cup sour cream
- 8 sprigs fresh cilantro (plus extra for garnish)
Directions:
- Sort through the black beans, removing any debris or imperfect beans. Rinse thoroughly and place in a large pot. Cover with water and bring to a boil. Cook until beans are tender, about 1¾ hours, adding more water as needed.
- Reserve 1 cup of cooking water before draining the beans. Return beans to the pot and add back the reserved water.
- Toast cumin seeds and Beaujolais Blend Herbs in a pan until fragrant. In a skillet, sauté onions, green peppers, and garlic in oil with the toasted spices, cayenne pepper, paprika, and salt until onions are soft.
- Add tomatoes and jalapeño peppers to the skillet mixture, then combine with the beans. Stir well to mix all ingredients.
- To serve, top each bowl of chili with cheese, sour cream, green onions, and a sprig of cilantro. Enjoy hot with corn tortillas.
Beaujolais Blend Herbs:
(Makes about 2 tablespoons)
- 2 pinches dried basil
- 2 pinches dried oregano
- 2 pinches dried thyme
- 1 pinch dried tarragon
- 1 pinch dried rosemary
Combine herbs in an airtight container.
This recipe is adapted from The New Café Beaujolais Cookbook by Julian Lopez.
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