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Vegetarian Black Bean Chili

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Ingredients

  • 2 1/4 cups dried black beans
  • 3 tablespoons olive oil
  • 3 yellow onions chopped
  • 2 fresh serrano or jalapeño chile peppers seeded, minced
  • 5 large garlic cloves minced
  • 6 tablespoons chili powder
  • 3 tablespoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 2 cans crushed tomatoes - (28 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup coarsely-grated Monterey Jack cheese - (4 oz)

Details

Servings 6

Preparation

Step 1

Pick over the beans and discard any damaged beans or impurities. Rinse the beans. Place in a bowl and add water to cover generously. Let soak for about 3 hours. Drain the beans and set aside.

In a large, heavy saucepan over low heat, warm the olive oil. Add the onions and chili peppers and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the garlic, chili powder, cumin, cayenne, and oregano and sauté, stirring, for 2 minutes longer. Add the beans, tomatoes, and water to cover by 3 inches.

Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 1/2 to 3 hours. Add water if the beans begin to dry out but are not yet cooked.

Season to taste with salt and pepper. Ladle into warmed bowls, sprinkle with the cheese, fresh cilantro, and sour cream. Serve at once.

This recipe yields 6 servings.

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