Café Brenda Black Bean Vegetable Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 1/2 cups dried black beans |
1 large onion, chopped |
2 tablespoons olive oil |
4 garlic cloves, minced |
2 large carrots, diced |
2 ribs celery, chopped |
1 red bell pepper, seeded and chopped |
2 to 3 jalapeño peppers, seeded and minced |
1 tablespoon minced fresh marjoram or 1 teaspoon dried |
1 tablespoon minced fresh oregano or 1 teaspoon dried mexican |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1/2 teaspoon cayenne |
1/2 teaspoon crushed coriander seeds |
1 1/2 teaspoons salt |
juice of 1/2 lemon |
1 ounce unsweetened chocolate |
1 cup raw pumpkin seeds |
soy sauce |
sour cream, optional |
1 1/2 cups grated cheddar cheese, optional |
Directions:
1. Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain, reserving all the cooking liquid.
2. In a large skillet, sauté the onion in the oil until soft. Add the garlic, carrots, and celery; sauté 3 minutes. Add the bell pepper and jalapeño peppers; sauté 3 to 5 minutes longer.
3. Combine the sautéed vegetables and cooked beans in a large pot. Add the herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes, stirring occasionally.
4. As the chili simmers, place the pumpkin seeds in a sauté pan over medium-high heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to brown. Sprinkle a few drops of soy sauce on them and allow them to cool.
5. Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or grated cheese, if desired.
6. Chili Nation by Jane and Michael Stern Broadway Books
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