RCI-SP.003.0642.001
Spicy Black Bean Chili
Contributed by Jenn b aka Mom2sam and Tiny at [http://Groups.Yahoo.Com/Group/World_Recipes/ World Re
Prep45 min
Cook60 min
Total105 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 6 cups
- onion1 mediumchopped (½ cup)
- garlic4 clovesminced
- 1 tablespoon
- 1 tablespoon
- 1 teaspoon
- dried oregano1 teaspooncrushed
- ½ teaspoon
- ¼ teaspoon
- ¼ teaspoon
- 4 cups
- x 14½-ounce can tomatoes1 unitcut up
- dry sherry or water¼ cup
- plain low-fat yogurt or dairy sour cream¼ cup
- 1 tablespoon
Method
1
Rinse the dry black beans under cold water and place in a large pot with 6 cups of water. Bring to a boil over high heat, then remove from heat and let stand for 1 hour to soften.
2
Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened, stirring occasionally.
3
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chili powder, ground cumin, crushed dried oregano, paprika, salt, and ground red pepper, stirring constantly for 1 minute to toast the spices.
4
Drain the soaked beans and add them to the pot. Pour in 4 cups of vegetable or chicken broth and the 14½-ounce can of tomatoes (cut up). Stir well to combine all ingredients.
1 minutes
5
Bring the chili to a boil, then reduce heat to low and simmer uncovered for 45-50 minutes, stirring occasionally, until the beans are tender and the flavors have melded.
50 minutes
6
Stir in the ¼ cup of dry sherry or water and continue simmering for 5-10 minutes longer until the chili reaches desired consistency.
8 minutes
7
Taste and adjust seasonings as needed. Ladle the chili into serving bowls and top each portion with a dollop of plain low-fat yogurt or dairy sour cream.
8
Garnish each bowl with 1 tablespoon of snipped fresh cilantro divided among servings and serve hot.