Vegetarian Black Bean Chili
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Vegetarian Black Bean Chili
  Vegetarian    Chili    Beans  
Last updated 6/12/2012 12:58:30 AM. Recipe ID 21273. Report a problem with this recipe.
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      Title: Vegetarian black bean chili
      Yield: 4 Servings
      2 c  Dried black beans, soaked
      6 c  Water, or more as needed
      1 c  Beer
    1/4 c  Olive oil
      2 sm Red onions, cut into 1/4inch
      1    Green pepper, cored, seeded,
           And cut into 1/2inch cubes
      2    Ribs celery, coarsely
      1 md Carrot, coarsely chopped
      2    Zucchini, cut into 1/4inch
      1    Red bell pepper, cored,
           Seeded, and cut into 1/4inch
      1    Yellow pepper, cored, seeded
           And cut into 1/4inch dice
      4 lg Cloves garlic, coarsely
      1 sm Bunch flatleaf parsley,
           Leaves only coarsely chopped
      3 tb White wine vinegar
      2 tb Ground cumin
      2 tb Paprika
  1 1/2 tb Dried oregano, crumbled
      1 ts Freshly ground black pepper
      1 ts Dried red pepper flakes
    3/4 ts Salt
      8    Canned plum tomatoes, cut
           Into 1inch cubes
      1 c  Fresh or thawed frozen corn
      3 tb Lemon juice
           Crema or sour cream, for
      1 c  Grated jack cheese, for
      4    Green onions, light and dark
           Green parts only, thinly
  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
  mediumhigh 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 mediumlow 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
  beancooking 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, tables 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.
  Yield: 6 to 8 servings

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Recipe ID 21273 (Apr 03, 2005)

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