Vegetarian Black Bean Chili

Course : Beans
Source:
Serves: 6
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Ingredients:

2 cups dried black beans -- soaked overnight
6 cups water -- or more as needed
1 cup beer
1/4 cup olive oil
2 small red onions -- cut into 1/4 inch dice
1 medium green pepper -- cored, seeded, and cut into 1/2 inch cubes
2 medium celery ribs -- coarsely chopped
1 medium carrot -- coarsely chopped
2 medium zucchini -- cut into 1/4 inch dice
1 medium red bell pepper -- cored, seeded, and cut into 1/4 inch dice
1 medium yellow pepper -- cored, seeded, and cut into 1/4 inch dice
4 large garlic cloves -- coarsely chopped
1 bunch flat leaf parsley -- leaves only, coarsely chopped
3 tablespoons white wine vinegar
2 tablespoons ground cumin
2 tablespoons paprika
1 1/2 tablespoons dried oregano -- crumbled
1 teaspoon freshly-ground black pepper
1 teaspoon dried red pepper flakes
3/4 teaspoon salt
8 medium canned plum tomatoes -- cut into 1 inch cubes
1 cup fresh or thawed frozen corn kernels
3 tablespoons lemon juice
---garnish---
1 package crema or sour cream -- see * note
1 cup grated jack cheese
4 medium green onions -- light and dark green parts, thinly sliced
 

Preparation / Directions:

* Note: See the "Crema" recipe which is included in this collection. Drain the beans and rinse them under running water. In a large soup pot, combine the beans and the water and bring to a boil over medium-high heat, skimming any scum which rises to the surface. Add the beer, return the liquid to a boil, then reduce the heat. Simmer covered for 45 minutes to 1 hour, until the beans are tender but not falling apart. Check the beans occasionally to see if they need more water. Drain in a colander, reserving the cooking liquid. Meanwhile, in a very large, heavy skillet with high sides, heat the olive oil over medium-low heat. Add the red onion, green pepper, celery, and carrot and cook for about 8 minutes, stirring occasionally, until softened. Add the zucchini and the red and yellow bell peppers, and continue cooking for about 10 minutes more, or until all the vegetables are nicely softened. Add the garlic and cook for about 2 minutes, until the aroma is released. Add 3 cups of the reserved bean-cooking liquid, half of the parsley, the vinegar, and the spices. Cover the pan and simmer for about 30 minutes, stirring occasionally. Add the drained black beans, tomatoes, corn, and lemon juice and cook for 15 minutes more. Stir in the remaining parsley and serve in heated bowls, garnishing each one with a little Crema or sour cream, grated cheese, and green onion.


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