Slightly Smoky Mixed-Bean Chili

By Food52
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5 cups assorted dried beans, such as Anasazi, pinto, black, Aduki, pink and red, sorted and rinsed well, soaked in ample water for 3 or 4 hours with about 1 t. salt

1 small whole onion

2 fresh bay leaves

1 large Spanish onion, chopped

2-3 cloves garlic, minced

3-4 tablespoons olive oil

1 tablespoon ground chili powder

1/4 teaspoon chipotle chili powder, or to taste

1 teaspoon ground cumin

1 tablespoon dried oregano

1 large can tomatoes: for extra smoky flavor, I use Muir Glen fire-roasted. Otherwise, you can use whole, diced, or petite-diced, according to your preference

1/2 naval orange, skin and pith removed, coarsely chopped

1 teaspoon salt or to taste


plain yogurt

sliced scallions or minced white onions

shredded cheddar

fresh mild goat cheese, crumbled

lemon or lime wedges

rice as an accompaniment

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