Thursday, December 16, 2010
Black Bean Chili
Picture courtesy of Pass The Beans Please
I was browsing through recipes on Sisters Cafe and saw this recipe in one of the comments. I tried it last week and it was awesome.
1/4 c. oil
1 medium onion, chopped
2 bell peppers, diced (use red & green)
1.5 T minced garlic
2 T paprika
1/2 t cayenne
1/3 t salt
1 fresh jalapeno pepper, very finely chopped*
1 T cumin seed
1 T dried leaf oregano
2 c. cooked black beans
1.5 c. canned chopped tomatoes in puree**
Heat oil in large saucepan.
Add onion, bell peppers, garlic, paprika, cayenne, salt, and jalapeno peppers. Saute until onions are soft.
Add cumin, oregano, beans, and tomatoes.
Bring to a boil, reduce heat, cover and cook slowly for an hour.
* - I used 1/2 a jalapeno pepper, and it was PLENTY spicy.
** - The recipe on Pass The Beans Please said they used Rotel with green chilies, so I did that. One can of that to every two cans of black beans.
We ate this over tortilla chips and added cheese and sour cream to it. Mike was a crybaby and added ground beef to his - I guess the thought of having a meatless chili was just too much for him. You can also serve over rice.