The Great Recipe Site

This is a delicious, healthy vegetarian black bean chili that is vegan as it is described or can be made into regular beef chili by adding ground beef that has been sauted and degreased. You can also add chicken or pork that has been steamed and shredded instead of the beef.

My family and friends always want more of this chili, especially on a cold day.  It is great in tacos, served on top of greens, in casseroles or soups.

Ingredients

2 cups dry black beans
8 cups water
4 bay leaves
1/2 tsp ground cumin
1 Tb rice wine vinegar
1 tsp tomato puree 
salt to taste
2 Tbs freshly chopped cilantro
1/2 tsp cayenne pepper

Chili sauce
1 can chopped tomatoes (28 oz) drained
1 2/3 cup onions, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 Tbs olive
1 1/2 tsp ground cumin
1 tsp
2 tsp dried oregano
2 tsp paprika

Directions

For sauce
Reserve the liquid from can of tomatoes.  Braise green pepper,onions and garlic in the oil with cumin, oregano and paprika.  Add the tomatoes and liquid and stew for 30 minutes, until sauce is thickened.  There should be approximately 6 cups.

For Beans
Soak beans overnight in water and rinse and drain.  Add 4 cups of water back and bay leaves and bring to boil. Simmer for 1 to 1 1/2 hours.  add more water if nessary.

When beans have cooked, drain any excess liquid and set aside the bean stock.  Add the beans and 1 cup of the bean stock to the chili sauce and cook for about 30 minutes, until the sauce is thickened.  If it is too thick, gradually add more bean stock until the right consistency is achieved.  Add the 1/2 tsp cumin, vinegar, and chili puree.  Add salt to taste and add the cilantro.  If more “fire” is desired add more cayenne.  Garnish with fresh chopped chilies or cilantro.

Serve with cheese sprinkled over top of hot chili.