I love the clear plastic packaging that Bob’s Red Mill uses: there is never any question about what’s inside. It also gives me a chance to imagine how I might want to use something new before I even open it up. One of the items in my Goodie Bag from my Bob’s Red Mill Tour was a brand new product – Orca Beans – a small, tasty heirloom bean that is gorgeously dappled black and white. Needless to say, I’ve been imagining what I might do with these unique little legumes since the moment I set eyes on them.
First I thought of doing a Calypso Caviar – a Caribbean spin on Texas Caviar. Then I turned the bag over: Team Bob already beat me to it! So I started thinking about all the cold weather coming up, and decided that a Caribbean Chili was just the thing to highlight these lovelies.
Based on my own (Award Winning!) Vegan Chili recipe, Calypso Chili is a mild, rich, sweet chili fresh with Caribbean flavors. Mushrooms give it a “meaty” texture (and even my fungus-hating vegetarian sister wouldn’t be able to detect them when it’s done) so if you don’t tell anyone it’s vegan, I won’t either!
- 1 cups Bob's Red Mill Orca Heritage Beans
- 5-7 cups Vegetable Broth
- 2 tablespoons olive oil
- 1 large onion, chopped fine
- 3 cloves garlic, minced
- 1 red or orange pepper, chopped fine
- 2 medium carrots, chopped fine
- 1 jalapeno chile pepper, seeded and minced
- 8 oz mushroom, very finely chopped
- 1 can petite diced tomatoes
- 2 Tbs brown sugar
- 1 Tbs cumin
- 2 tsp salt
- 1 dash fresh ground black pepper
- 1 large mango, chopped
- ½ cup orange juice
- 1 bunch cilantro, chopped
- Sort and rinse beans and place in a large soup pot with broth. Cover and bring to a boil. Reduce heat to low and simmer until beans are softened. (About 45-60 minutes.) Set aside.
- Heat oil in a large frying pan. Add onions, peppers, carrots, and saute until onions begin to brown.
- Stir in garlic, jalapeno, and mushrooms and saute for 3 more minutes.
- Add vegetable mixture to beans. Add tomatoes, brown sugar, cumin, salt & pepper.
- Continue simmering until beans are completely cooked, about 15-20 minutes. (Or do what I do : Put the mixture in a slow cooker, set it on low and let it simmer for a few hours. If you are home, you can stir it a couple of times during the process, but it will be fine if you leave it alone.)
- Just before serving, add the mango, orange juice and cilantro, give it one more good stir and let it simmer for a few minutes more.
Want a spicier chili? Add an extra jalapeno or two, and 1-2 teaspoons of chili powder.
You can use any small bean for this chili. Black beans or small white beans work equally well.