Black Bean Chili Recipe
Yield: 1 Servings
3 c dried black beans,soaked
1/2 T oregano
8 c water
1/2 c sun-dried tomatoes
2 jalapeno peppers,minced
4 c peeled,chopped plum
1 tomatos
1 1/2 T ginger,Grated
1/3 c bulgur wheat,Uncooked
1 bay leaf
1/2 c water,Boiling
1 c cilantro,Chopped
1 salt and pepper
1 t cumin seeds
1/2 T mustard seeds
2 T chili powder
1/2 t fennel seeds
Drain beans. Place in a large pot and add 8 cup water. Bring to a
boil. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Cover and
simmer for 1,5 to 2 hours. Remove from heat and discard bay leaf.
Place cumin seeds in a pot and toast. When seeds darken, add chili
powder, oregano, tomatoes. Stir well and bring mixture to a boil.
Reduce heat and simmer for 30 minutes. In another bowl, combine
bulgur with boiling water, cover and let sit for 10 minutes.
When beans are cooked, remove 1 cup and puree it with some cooking
liquid. Combine puree with remaining beans. Stir in tomato mixture
and bulgur. Season and simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover and cook till
seeds start to pop. Add fennel seeds and cover. Cook till popping
stops and fennel darkens. Pour over chili. Add remaining cilantro and
drizzle with olive oil. Serves: 8.
Black Bean Chili 2
Yield: 7 Servings
4 c black turtle beans,Dried
1 cloves garlic --,Crushed
2 t cumin,Ground
2 1/4 t salt
1 black pepper,To Taste
2 t basil,Dried
1/2 t oregano,Dried
1 red pepper*,Crushed
1 T fresh lime juice
1 green bell peppers**
2 T olive oil
1/2 c tomato puree
1 4-oz cans green chiles,Diced
1 red onion salsa recipe
TOPPING ========================
1 cheese and sour cream,Grated
*or cayenne, to taste. **medium-sized, chopped.
1)Soak the beans in plenty of water for several hours or overnight. Drain off the soaking water, and cook in fresh boiling water, partly covered, until tender (1 to 1 1/2 hours). Check the water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2 to 3 cups of their cooking water.
2)In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10 to 15 minutes).
3)Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer, covered, over very low heat, stirring occasionally for about 45 minutes.
4)Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream.
Black Bean Chili From Katherine Smith
Yield: 12 Servings
1 lb black turtle beans
1 T cumin seeds
1 T oregano
2 c onion,chopped
1 T olive oil
1 c red bell pepper,chopped
1 c green bell pepper,chopped
4 jalapeno chiles,seeded and
-minced
1 T garlic,minced
2 bay leaves
2 t epazote,crushed (optional)
12 oz beer
28 oz can tomatoes with,Crushed
-puree
6 oz can tomato paste
5 T red chile,Ground
2 t salt
1 lb top sirloin steak,grilled
-or broiled and cu
1/4 c cilantro,minced
Sort through beans and discard any stones. Wash beans in a sieve
under cold running water. Put beans in a pot with 6 cups water. Bring
to a boil and simmer 3 minutes. Turn off heat, cover and let soak 1
hour. Return to heat and bring to a simmer; cook 1 hour.
Meanwhile, toast the cumin seeds in a small pan until they become
fragrant, about 2 minutes. Then add the oregano and toast for 1
minute. Be careful not to burn. Pulverize the seeds and oregano in a
spice grinder. Saute the onion in the olive oil for 5 minutes, then
add the bell peppers, jalapenos and garlic. Saute 5 minutes longer
until the vegetables are quite wilted. Add the spices and half the
beer. Simmer until the beer is reduced by a third. Add remaining beer.
When the beans are just tender but not falling apart, add the
vegetable-beer mixture, the tomato puree and paste, and the chile
powder. Simmer 1 hour, then add salt to taste and the sirloin cubes;
simmer 15 minutes longer. Ladle into serving bowls and garnish with
minced cilantro.
Black Bean Chili With Cilantro
Yield: 6 Servings
1/4 c dry sherry
1 T olive oil
2 c onion,Chopped
1/2 c celery,Chopped
1/2 c carrots,Chopped
1/2 c seeded and red bell,Chopped
-pepper
4 c black beans,Cooked
2 c vegetable stock (or water)
2 T fresh garlic,Minced
1 c italian plum,Chopped
-tomatoes
2 t cumin,Ground
4 t chili powder
1/2 t oregano,Dried
1/4 c fresh cilantro,Chopped
2 T honey
2 T low sodium tomato paste
In large heavy pot, over medium heat, combine sherry and oil and
heat to simmering. Add onions and saute 8 to 10 minutes. add celery,
carrots and bell pepper and saute 5 minutes more, stirring
frequently. Add remaining ingredients and bring to a boil. Lower
heat and simmer, covered, for 45 minutes to 1 hour. Mixture should be
thick, with all water absorbed. Serves 6-8. Serving suggestion: This
chili is tasty with a garnish of crushed low salt tortilla chips,
grated Monterey Jack cheese, plain non-fat yogurt, or minced fresh
cilantro.
Black Bean Chili With Ham And Corn
Yield: 2 Servings
1 t olive oil
1 md onion,diced
2 cl garlic,crushed
1 sm red pepper,diced
1 cn black beans(16oz),rinsed
-and,Drained
1 md tomato,cut into 2 pieces
1 c corn,Frozen
1 1/2 T chili powder
1 t cumin,Ground
1 T tomato paste
1 c fat-free,low-fat chicken
-broth
1 c broccoli florets
4 oz low-fat,honey roasted ham
-diced
1 salt and pepper
1/2 loaf crusty sourdough bread
FOR GARNISH ====================
1/2 oz monterey jack cheese,Grated
2 scallions,chopped
Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet
on medium high. Add onion and saute 3 minutes. Add garlic and red
pepper. Saute 3 more minutes. Add black beans, tomatoes, corn, chili
powder and cumin. Mix tomato paste into chicken broth and mix into
chili. Simmer, covered, 10 minutes. Add broccoli and ham and simmer 5
more minutes. Add salt and pepper to taste. Adjust seasonings as
desired. Warm bread in oven for 5 minutes. Slice and serve with
chili. Serve chili over rice and pass cheese and scallions to
sprinkle over top.
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