Here we are in the Lenten season again. For the two of us, this means meatless meals on Fridays. I take this as a personal challenge to spread my culinary wings to make something tasty and fulfilling. As a subscriber to all things Food & Wine magazine, an updated recipe inspired me to spin my own Dutch oven chile. With the recent updates were even happier than last year and gobbled huge bowls with hunks of fresh cornbread.

Chili is forgiving. Use what you have and make the meal your own. That makes it all the better.

Ingredients

• 2 tablespoons olive oil
• 1 cup white onion, chopped
• 1/2 cup red onion, chopped.
• 1/2 large red bell pepper, chopped (optional)
• 4 tablespoons garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon ancho chile powder
• 2 fresh ancho chiles diced (optional)
• 3 tablespoons smoked chipotle sauce (we like TABASCO ® brand Chipotle Pepper Sauce)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• salt and pepper to taste
• One 15-ounce can fire roasted tomatoes, diced (do not drain)
• Two 15-ounce cans no-salt black beans, rinsed and drained
• 2 cups water
• 3 tablespoons honey
• 1 tablespoons of orange zest; plus 4 tablespoons of fresh orange juice
• Chopped cilantro leaves, creme fraische, for serving

To Make

1. In a Dutch oven, heat the 1 tablespoon olive oil over medium heat. When the oil shimmers, add the white onion and bell pepper and cook until softened (about 5 minutes).
2. Stir in tomato paste, chile powder, cumin, oregano, 2 tablespoons of garlic, and 2 tablespoons of chipotle sauce. Season with 1 tsp salt and 1 tsp pepper. Cook until fragrant (about 90 seconds).
3. Add the crushed tomatoes, 1 can of black beans, 2 tablespoons honey, 1 teaspoon of orange zest, 2 cups of water, and bring to a simmer. Cover and cook over low heat (20 minutes).
4. While the large is simmering, in a small pan, heat 1 tablespoon olive oil over medium heat. When the oil shimmers, add the red onion and cook until softened (about 3 minutes). Stir in 2 tablespoons of garlic, and 1 tablespoon of chipotle sauce. Season with salt and pepper. Cook until fragrant (about 90 seconds). Remove from heat
5. In a blender or food processor, blend 1 can of black beans with the red onion mix and a ladle of the simmering liquid from the large pot. Blend until smooth.
6. Add the bean puree to the large pot and continue to simmer.
7. After the pot has simmered 20 minutes. Add the orange juice and remaining zest. Return cover and simmer for 10 minutes more.
8. Ladle into large bowls, and garnish with cilantro, creme fraîche, and some seasoned corn chips (we like the Trader Joe’s Everything But The Elote Corn Chip Dippers.

Pairing

We paired this with a bottle of California Pinot Noir that’s light and won’t overpower the orange. Beer drinkers may like a Sierra Nevada pale ale or another more aromatic ale. I also recommend a tall glass of water.