Black Bean Chili

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* Exported from MasterCook *

 

Black Bean Chili

 

Recipe By : Star Tribune 10/1/00

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- up to 4

2 cups chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

1/2 cup seeded and chopped red bell pepper

4 cups cooked black beans

2 cups vegetarian stock or water

2 tablespoons minced garlic

1 cup chopped tomatoes

2 teaspoons ground cumin

4 teaspoons chili powder -- or to taste

1/2 teaspoon oregano

1/4 cup chopped cilantro

2 tablespoons honey

2 tablespoons tomato paste

Grated onion -- for garnish

Grated Monterey jack cheese -- for garnish

Sour cream or yogurt -- for garnish

 

Serves 6 to 8.

 

This hearty vegetarian chili was inspired by a traditional Brazilian stew

of black beans and mixed meats known as feijoada completa. If the beans

are already cooked (see Mexican-style Black Beans recipe), the chili can be

table-ready in a little more than an hour; it tastes even better when made

a day or two ahead.

 

In a large, heavy pot over moderate heat, warm oil; saute onions until soft

but not browned.

 

Add celery, carrot and bell pepper; saute 5 minutes, stirring frequently.

 

Add beans, stock, garlic, tomatoes, cumin, chili powder, oregano, cilantro,

honey and tomato paste and bring to the boil. Lower heat and simmer,

covered, for 45 minutes to 1 hour. Chili should be thick, with the water

fully absorbed. Garnish with grated onion, cheese and sour cream.

 

© Copyright 2000 Star Tribune. All rights reserved.

 

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