CraigC
Guru
We had a Halloween party for some co-workers, back when we seriously were into decorating the outside of our home. One of the guests is a vegetarian. Trying to find something that would please everyone, we found this recipe in a BA magazine. We still make it occassionally.
BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI
Ingredients
6 tblsp olive oil
1 12-oz onion coarsely chopped (about 3 cups)
1 large yellow bell pepper, coarsely chopped
1-1/2 tblsp cumin seeds
4 tsp minced canned chipotle chilies
2-4 garlic cloves (to taste), chopped fine
3 15-oz cans black beans, well drained
2 14-1/2 oz cans diced tomatoes with roasted garlic
2 cups vegetable broth
Directions
1) Heat oil in heavy large pot over medium-high heat.
2) Add onion, bell pepper, and cumin seeds. Saute until onion is soft and golden, stirring often, about 10 minutes.
3) Add chipotles and garlic andstir 30 seconds.
4) Add black beans, diced tomatoes with juices, and vegetable broth. Bring to boil, reduce heat to medium.
5) Simmer uncovered until liquid is reduced by half, stirring occasionally,about 30 minutes.
6) Transfer 2 cups of chili to blender or processor. Blend to coarse paste, return to pot.
7) Simmer chili to thicken as desired.
8) Season to taste with salt and pepper.
BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI
Ingredients
6 tblsp olive oil
1 12-oz onion coarsely chopped (about 3 cups)
1 large yellow bell pepper, coarsely chopped
1-1/2 tblsp cumin seeds
4 tsp minced canned chipotle chilies
2-4 garlic cloves (to taste), chopped fine
3 15-oz cans black beans, well drained
2 14-1/2 oz cans diced tomatoes with roasted garlic
2 cups vegetable broth
Directions
1) Heat oil in heavy large pot over medium-high heat.
2) Add onion, bell pepper, and cumin seeds. Saute until onion is soft and golden, stirring often, about 10 minutes.
3) Add chipotles and garlic andstir 30 seconds.
4) Add black beans, diced tomatoes with juices, and vegetable broth. Bring to boil, reduce heat to medium.
5) Simmer uncovered until liquid is reduced by half, stirring occasionally,about 30 minutes.
6) Transfer 2 cups of chili to blender or processor. Blend to coarse paste, return to pot.
7) Simmer chili to thicken as desired.
8) Season to taste with salt and pepper.
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