A tasty black bean chili that doesn't take long to cook.
Drain and wash black beans and place in pot with a tight fitting lid.
Add the onions, chiles, tomatoes, garlic, sherry, coriander (or cilantro), chili powder, salt, cumin and black pepper to the beans in the pot. Mix well, cover with lid and bring to a gentle boil.
Reduce the heat to low and let it simmer for 45 minutes. Stir occasionally.
Before serving, add the remaining coriander or other seasoning to taste if necessary. Serve with some Monterrey jack cheese on top.
This recipe was adapted from a similar recipe in The Garden of Earthly Delights Cookbook by Shea MacKenzie.
In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling, reduce heat, simmer, covered for 15 minutes, stirring occasionally. Top each serving or chili with 1/2 cup cooked rice. Makes 4 servings
Make-Ahead Tip: Prepare chili. Transfer to refrigerator container, cover, and chill up to 2 days. Reheat and top with rice.
I would serve it with shredded cheddar, sour cream, more chopped cilantro and tortilla chips.
Notes: This chili isn't too spicy but decreasing or eliminating some of the chili peppers would make it milder.
When working with fresh chili peppers, I wore rubber gloves and scraped the seeds and veins out in a bowl of water using a teaspoon. I have flicked the pepper juice in my eye before and it is very unpleasant.
Meat could be easily added for carnivores but isn't really necessary. If you want meat, I would brown cubes of beef as if you were making beef stew as the first step and add them back in with the beans. Leftover turkey would also be excellent in this chili.
Jess in Portland, OR
I am looking for a vegetarian chili recipe.
By Elena from White Plains, NY
1 cup quinoa, uncooked
1/2 tablespoon olive oil
1 medium onion, diced
1 tablespoon chili powder
1 tablespoon cumin powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 cups low-sodium vegetable broth
1 can (15 ounces) of your favourite beans
1 tablespoon unsweetened cocoa powder
1/2 cup nutritional powder (optional)
salt and pepper to taste
Place quinoa in a fine mesh sieve to rinse in cold water and drain.
Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add onion and sauté for 5 to 7 minutes, or until the onions are soft. Season with the chili powder, cumin powder, onion powder, garlic powder, paprika and cayenne pepper.
Add the vegetable broth and the rinsed and drained quinoa. Bring to a boil and then lower heat to a simmer. Simmer for 10 minutes.
Add the beans, cocoa, nutritional yeast (if using) and salt and pepper. Turn heat up to high, bring back up to a boil and then lower to a simmer for 20 to 30 minutes, or until the quinoa has finished cooking. While quinoa is cooking, stir occasionally so that the chili does not stick to the bottom of the pan.
*Nutritional yeast can be found in health stores. It is primarily used in place of white sugar since white sugar contains animal product.