Black Bean Chili with Corn

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* Exported from MasterCook *

 

Black Bean Chili with Corn

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 cups raw black beans

2 yellow onions -- chopped

4 cloves garlic -- sliced

8 cups water

2 tablespoons vegetable oil

1 large red onion -- chopped

1 large carrot -- diced

4 cloves garlic min

2 large red peppers -- seeded and chopped

2 jalapeno peppers -- (2 to 4) seeded and minced

1 can whole tomatoes -- (28-ounce)

1 tablespoon tomato paste -- (heaping)

3 cups water or stock

1 1/4 teaspoons salt

3 teaspoons ground cumin

1 teaspoon oregano

2 1/2 tablespoons chili powder

1 tablespoon honey

Kernels from 2 ears corn -- (or 1 1/2 cups frozen)

1/3 cup minced cilantro

 

Yield: 6 servings * Prep Time: 25 minutes * Cooking Time: 3 hours

 

Fresh corn, red peppers and cilantro add a refreshing, light twist to this

chili. It is mildly spicy as is, so serve a small bowl of " Hot Chili Paste "

(page 157) alongside for guests to use with discretion.

 

1. Pick over beans to remove all stones and debris. Rinse in several changes of

water, then soak in enough cold water to cover for 8 hours. Drain beans and

place them in a pressure cooker or saucepan with the 2 chopped onions, sliced

garlic, 6 cups of water and 1 tablespoon oil. With pressure cooking lock lid in

place, bring to high steam and cook for 10 minutes. Place the cooker in the sink

and run a strong current of cold water over it until the pressure drops

completely. Unlock lid and check for doneness. If cooking in a standard

saucepan, bring to a boil, reduce to a simmer, cover and cook, stirring from

time to time, until the beans are tender, about 2 1/2 hours. They may be cooked

up to 3 days in advance and refrigerated, with their cooking liquid, in an

airtight container before proceeding with the recipe.

 

2. In a 4-quart saucepan, saute the red onion in the remaining oil until soft,

about 15 minutes. Add the beans, carrot, minced garlic, half of the red peppers,

jalapenos, tomatoes, tomato paste, stock, salt, cumin, oregano, chili powder and

honey. Stir well. Simmer for 30 minutes then add the remaining red pepper and

the corn. Continue to cook for 10 minutes. Stir in the cilantro and serve.

 

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 116 Calories; 6g Fat (39.8% calories from

fat); 2g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 518mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0