Spicy Fava Bean Chili

Favas are large, meaty beans that resemble limas. They are well known in Europe and are gaining popularity in the United States. For a milder version of this recipe, omit the serrano chile. I like to serve this chili over fresh-cooked millet, topped with chopped, marinated artichoke hearts.

1 tablespoon olive oil
2  Anaheim chiles, chopped
1  serrano chile, seeded, and minced
2 cups chopped onions
3 cloves {garlic}, minced
4 tablespoons {chili powder}, commercial or homemade
1 teaspoon ground {cumin}
1 teaspoon dried {oregano}, preferably Mexican
1 teaspoon paprika
1 cup oil-packed sun-dried tomatoes, drained and chopped
1 cup tomato purée
1 cup water
3 cups cooked fava beans
1 teaspoon salt
1/8 teaspoon fresh-ground {black pepper}
1 jar (4-ounce) marinated artichoke hearts, drained and chopped, for garnish
Heat the oil in a large chili pot over medium heat. Add the chiles, onions, and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder, cumin, oregano, and paprika. Add the tomatoes, puree, water, fava beans, salt, and pepper. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are tender, about 30 minutes. Taste, and adjust the seasonings. Simmer, uncovered, 10 minutes longer, or until desired consistency is reached. Serve the chili garnished with the chopped marinated artichoke hearts.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 45 min

Servings: 4

Recipe By: Robin Robertson

From:  The Vegetarian Chili Cookbook
Used with permission of Robin Robertson