Yummy Black Bean Chili
Yummy Black Bean Chili recipe
Yield
18 servingsPrep
15 minCook
25 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
black beans
dried |
|
| 2 | tablespoons |
oregano
dried |
*
|
| 2 | large |
onions
chopped |
|
| 1 ½ | cups |
green bell peppers
finely diced |
|
|
flour tortillas
warm |
*
|
||
| 2 | tablespoons |
cumin seeds
|
|
| ½ | cup |
olive oil
|
|
| 4 ½ | teaspoons |
paprika
|
|
| 3 | tablespoons |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
black beans
dried |
|
| 3E+1 | ml |
oregano
dried |
*
|
| 2 | large |
onions
chopped |
|
| 355 | ml |
green bell peppers
finely diced |
|
| 1 | x |
flour tortillas
warm |
*
|
| 3E+1 | ml |
cumin seeds
|
|
| 118 | ml |
olive oil
|
|
| 23 | ml |
paprika
|
|
| 45 | ml |
garlic
minced |
|
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.
