Wednesday, October 20, 2010

Black Bean Chili

Adapted from an Epicurious recipe.
  • 1/4 cup olive oil
  • one large chopped onion
  • one large chopped bell pepper
  • 4 garlic cloves, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper (optional... add more if you want it spicier, but a little goes a long way)
  • 3  15 ounce cans black beans, drained but not rinsed
  • 3/4 cup red wine or beer. If you have none, use 1/2 cup of juice from your bean cans.
  • a 16-ounce can tomato sauce, preferably chunky. You can also add diced tomatoes.
  • 1/2 cup corn (optional)
  • Get creative! Add other veggies as you feel inspired.
Optional toppings:
  • Cilantro
  • Sour cream (yogurt works too)
  • Grated cheese
  • Green onions
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. 

Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. 

Mix in beans, wine or beer, corn and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. 

Ladle chili into bowls. Top as desired. Delicious served with tortilla chips.

Extra can be stored in the fridge up to one week. Makes a good workday lunch if you have access to a microwave.

No comments:

Post a Comment