Difference between revisions of "Black Bean Chili"
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{{recipesummary|Chili recipes|12 persons|4 hours|3}} | {{recipesummary|Chili recipes|12 persons|4 hours|3}} | ||
| − | + | | [[Cuisine of the United States|American Cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[beans|Beans]] | [[Chili|Chili]] | |
==Ingredients== | ==Ingredients== | ||
| − | * 3½ [[ | + | * 3½ [[cup|cup]]s dried [[Black Bean|black beans]] |
| − | * 2 [[ | + | * 2 [[tablespoon|tablespoon]]s [[Corn Oil|corn oil]] or other [[Vegetable Oil|vegetable oil]] |
| − | * 1 medium [[ | + | * 1 medium [[Onion|onion]], diced |
| − | * 2 [[ | + | * 2 [[clove|cloves]] [[garlic|garlic]], minced |
| − | * 1 chipotle [[ | + | * 1 chipotle [[chile|chile]] |
* ¼ ancho chile | * ¼ ancho chile | ||
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[cumin|cumin]] |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[paprika|paprika]] |
| − | * 1 tablespoon dried [[ | + | * 1 tablespoon dried [[oregano|oregano]] |
| − | * ¾ tablespoon sea [[ | + | * ¾ tablespoon sea [[salt|salt]] |
| − | * ⅛ [[ | + | * ⅛ [[teaspoon|teaspoon]] [[Cayenne Pepper|cayenne pepper]] |
| − | * 2 tablespoons wine [[ | + | * 2 tablespoons wine [[vinegar|vinegar]] (red or white) |
| − | * 1½ cups diced [[ | + | * 1½ cups diced [[tomato|tomato]]es |
| − | * 1½ cups [[ | + | * 1½ cups [[tomato|tomato]] puree |
| − | * 4 cups [[ | + | * 4 cups [[water|water]] |
| − | * [[ | + | * [[sour cream|sour cream]] for [[garnish|garnish]] |
==Procedure== | ==Procedure== | ||
| − | # Place beans in a large pot and cover with enough water to cover by 2 inches, and allow to soak overnight. Drain beans and cover again with fresh water. Bring to [[ | + | # Place beans in a large pot and cover with enough water to cover by 2 inches, and allow to soak overnight. Drain beans and cover again with fresh water. Bring to [[boil|boil]], reduce heat, and [[simmer|simmer]] for 2 hours. |
| − | # Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and [[ | + | # Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and [[saute|sauté]] until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and sauté for 5 to 10 minutes. |
# Add tomatoes, tomato puree, and 4 cups water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour. Serve with or without sour cream. | # Add tomatoes, tomato puree, and 4 cups water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour. Serve with or without sour cream. | ||
| − | [[Category:Slow cooker | + | [[Category:Slow cooker Recipes|{{PAGENAME}}]] |
| − | [[Category:Bean | + | [[Category:Bean Recipes|Black Bean Chili]] |
| − | [[Category:Chili | + | [[Category:Chili Recipes|Black Bean Chili]] |
| − | [[Category:American | + | [[Category:American Recipes|Black Bean Chili]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|Black Bean Chili]] |
Latest revision as of 13:07, 9 May 2012
| Black Bean Chili | |
|---|---|
| Category: | Chili recipes |
| Servings: | 12 persons |
| Time: | 4 hours |
| Difficulty: |  |
| American Cuisine | Vegetarian Cuisine | Beans | Chili
Ingredients
- 3½ cups dried black beans
- 2 tablespoons corn oil or other vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 chipotle chile
- ¼ ancho chile
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- ¾ tablespoon sea salt
- ⅛ teaspoon cayenne pepper
- 2 tablespoons wine vinegar (red or white)
- 1½ cups diced tomatoes
- 1½ cups tomato puree
- 4 cups water
- sour cream for garnish
Procedure
- Place beans in a large pot and cover with enough water to cover by 2 inches, and allow to soak overnight. Drain beans and cover again with fresh water. Bring to boil, reduce heat, and simmer for 2 hours.
- Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and sauté until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and sauté for 5 to 10 minutes.
- Add tomatoes, tomato puree, and 4 cups water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour. Serve with or without sour cream.
