Black Bean Chili

⁽²⁾

Very hearty and flavorful. The goat cheese complements the chili nicely. I took the advice of the previous reviewer and let it simmer for a couple hours after I mixed everything together. Also, I accidentally bought 2 cans of diced tomatoes instead of crushed, but it was still good, and the red chunks made it pretty :-)

303 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	cups	black beans, dried	rinsed
2	tablespoons	cumin seeds
2	tablespoons	oregano	dried
1/2	cup	olive oil
2	large	onions	chopped
1 1/2	cups	green bell peppers	finely diced
3	tablespoons	garlic	minced
4 1/2	teaspoons	hungarian paprika
1	teaspoon	cayenne pepper
1	teaspoon	salt
3	cups	tomatoes	crushed in puree
4	each	jalapeno peppers	fresh, seeded, deveined, finely diced
1	large	sweet red bell pepper
6	ounces	goat (chevre) cheese	crumbled
1	x	sour cream
1	x	flour tortillas	warm

Directions

Place beans in large pot and cover with cold water.

Bring to a boil.

Remove from heat and let stand 2 hours. Drain beans and return to pot.

Add enough cold water to cover by two inches.

Cover and bring to a boil.

Reduce heat and simmer until beans are tender but not mushy, about 2 hours.

Add water as necessary.

Drain beans, reserving 3 cups liquid. Return beans to pot along with 1 cup of the cooking liquid.

Meanwhile, preheat the oven to 325 degrees.

Place cumin and oregano in small baking pan.

Roast until fragrant, shaking occasionally, about 10 minutes.

Heat oil in heavy skillet. Add onions, green pepper and garlic.

Stir over medium high heat for 3 minutes.

Add cumin and oregano mixture, paprika, cayenne, and salt.

Cook until onions are soft, about 10 minutes.

Mix in tomatoes and jalapenos.

Bring to a boil. Gently stir into the beans. If necessary, thin with reserved liquid.

Char and peel the red bell pepper. Dice into 1/4 pieces.

Place 1 oz goat cheese in each bowl.

Top with chili. Garnish with sour cream and diced red bell pepper.

Pass warm tortillas separately.

Serves 6 or more.

Reviews

Very hearty and flavorful. The goat cheese complements the chili nicely. I took the advice of the previous reviewer and let it simmer for a couple hours after I mixed everything together. Also, I accidentally bought 2 cans of diced tomatoes instead of crushed, but it was still good, and the red chunks made it pretty :-)
over 3 years ago by hurricanem

With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.
over 5 years ago by 1fungirl

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Nutrition Facts

Serving Size 260g

Amount per Serving

Calories 303 74% of calories from fat

	% Daily Value*
Total Fat 25.0g	38%
Saturated Fat 7.0g	34%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 510mg	21%
Total Carbohydrate 15.0g	5%
Dietary Fiber 4.0g	16%
Sugars 7.0g
Protein 8.0g	16%