Vegetable Chili with Harvest Beans |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
|
Ingredients:
1 cup dried black beans |
1 cup dried calypso or pinto beans |
1 cup dried snowcap, appaloosa, or pinto beans |
2 tablespoons olive oil |
1 3/4 cups diced onion |
3/4 cup diced red bell pepper |
3/4 cup diced green bell pepper |
3/4 cup diced yellow bell pepper |
1/2 cup minced seeded jalapeño pepper (about 4 large) |
3 garlic cloves, minced |
2 1/2 tablespoons chili powder |
2 tablespoons ground cumin |
1 teaspoon ground red pepper |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup masa harina or cornmeal |
2 tablespoons unsweetened cocoa |
5 (14 1/2-ounce) cans vegetable broth |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander, and set aside.
2. Heat oil in pan over medium-high heat. Add onion, bell peppers, jalapeño, and garlic; sauté for 10 minutes or until tender. Add chili powder, cumin, ground red pepper, salt, and black pepper; sauté 1 minute. Stir in masa harina and cocoa. Add beans and broth; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until beans are tender, stirring occasionally.
|
|