Chipotle Black Bean Chili
[Vegan]

For the Beans:

1. Measure the beans and sort thru to make sure there are no rocks.  Rinse, drain and set aside.
2. Add the onion and olive oil to a 5-quart pot and cook over medium-low heat.
3. Cook for about 5 minutes then add the garlic and saute until the garlic starts to become golden.
4. Add 10 cups of water along with the beans and bring to a boil then turn to medium- low heat and cover.
5. Cook for about an hour and a half or until the beans are soft. (Make sure and keep an eye on them)

For the Hot Sauce:

1. Put chiles and onion into a pan with water and bring to a boil.
2. Dump into a colander and let it cool a bit so you can remove any stems and the seeds of the ancho peppers.
3. Put chiles and onions in a food processor or blender and add the water, garlic and salt.  Puree
4. Put a fine mesh sieve over a bowl and press thru then scrape the outsides of the sieve to get as much as you can.
5. Stir in the vinegar.
6. Stir well and set aside.

For the Roasted Peppers:

1. Roast the poblano on a stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove.
2. Char the peppers on all sides turning with a pair of tongs.
3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
4. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
5. Slice in half, remove the seeds and stems.
6. Thinly slice and dice.  Set aside.

To Assemble:

1. When the beans are soft, add the tomato sauce, hot sauce, spices, poblano and salt.
2. Cook for about 20 more minutes to incorporate flavors and to cook the tomato sauce, and then add the diced tomatoes and corn.  Cook until the tomatoes and corn are hot.
3. Serve with any of the garnish options.