Vegetable Black Bean Chili
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Vegetable Black Bean Chili
  Chili    Vegetables    Beans  
Last updated 6/12/2012 1:28:20 AM. Recipe ID 63646. Report a problem with this recipe.
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      Title: Vegetable black bean chili
 Categories: Chili, Cyberealm
      Yield: 4 Servings
 
    1/2 lb Dried Black Turtle Beans
      2    Large Dried Pasilla Chilies
           Soaked and drained
      2 qt Water
    1/4 c  Virgin Olive Oil
      1 tb Salt
           Ground Pepper
      2 c  Onion, diced
      4    Cloves Garlic, roasted
      1 tb Dried Chili Powder
    1/4 c  Fresh Lime Juice
    1/2 c  Grated Sharp Cheddar
      2 c  Fresh Corn
    1/2 c  Sour Cream
    1/2 c  Snipped fresh Scallion
           Greens
 
      In a large pot, place beans and cover with 2 to 3 quarts of
  water. Soak overnight. Drain, or bring water and beans to a boil,
  reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain.
  
      In a large pot over high heat, place the 1/4 cup olive oil and the
  onions, and saute until tender, about 3 minutes. Add the chili powder
  and cook for 1 minute. Add the beans and the pasillas or hot peppers.
  Fill the pot with cold water until the beans are covered by 1" of
  water. Add 1 tb salt and black pepper to taste. Bring to a simmer,
  reduce heat to medium and cook until the beans are tender, about 1
  1/2 to 2 hours. Remove the pasillas.
  
  Stir in the roasted garlic and lime juice. Adjust the salt and pepper
  to taste if necessary. Add the corn and cook until hot, about 3
  minutes. Ladle into warm bowl. Top with sour cream, Cheddar and
  scallion greens. Serve immediately.
  
  TO ROAST THE GARLIC:
  
  Preheat oven to 400 degrees. Coat the outside of a whole or partial
  head of garlic with olive oil or corn oil and place it in an
  ovenproof skillet. Roast on the lower rack of the oven until the skin
  is brown and the garlic is tender, about 30 to 60 minutes.
 




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Recipe ID 63646 (Apr 03, 2005)

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