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Hot Black Bean Chili with Goat Cheese

 
Hot Black Bean Chili with Goat Cheese
134

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.

Yield

12

servings

Prep

20

min

Cook

hrs

Ready

3

hrs

 

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.

 

* not incl. in nutrient facts

Reviews

+2

over 12 years

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 13 years

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.

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 35933% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 260mg 11%
Total Carbohydrate 15g 15%
Dietary Fiber 17g 69%
Sugars g
Protein 34g
Vitamin A 29% Vitamin C 69%
Calcium 15% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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