Hot Black Bean Chili with Goat Cheese
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.
Ingredients
| 4 | cups |
black beans, dried
rinsed |
|
| 2 | tablespoons |
cumin seeds
|
|
| 2 | tablespoons |
oregano
dried |
* |
| ½ | cup |
olive oil
|
|
| 2 | large |
onions
chopped |
|
| 1 ½ | cups |
green bell peppers
finely diced |
|
| 3 | tablespoons |
garlic
minced |
|
| 4 ½ | teaspoons |
paprika
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
| 3 | cups |
tomatoes
crushed in puree |
|
| 4 |
jalapeño pepper
fresh, seeded, deveined, finely diced |
* | |
| 1 | large |
sweet red bell peppers
|
|
| 6 | ounces |
goat (chevre) cheese
crumbled |
|
|
sour cream
|
* | ||
|
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℉ (160℃).
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 ¼ 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.
Related Recipes
Nutrition Facts
Serving Size 191g (6.7 oz)
