CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
This will easily please carnivores.
BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI
6 tblsp olive oil
1 12-oz onion coarsely chopped (about 3 cups)
1 large yellow bell pepper, coarsely chopped
1-1/2 tblsp cumin seeds
4 tsp minced canned chipotle chilies
2-4 garlic cloves (to taste), chopped fine
3 15-oz cans black beans, well drained
2 14-1/2 oz cans diced tomatoes with roasted garlic
2 cups vegetable broth
Heat oil in heavy large pot over medium-high heat. Add onion, bell
pepper, and cumin seeds. Saute until onion is soft and golden,
stirring often, about 10 minutes. Add chipotles and garlic and
stir 30 seconds. Add black beans, diced tomatoes with juices, and
vegetable broth. Bring to boil, reduce heat to medium. Simmer
uncovered until liquid is reduced by half, stirring occasionally,
about 30 minutes. Transfer 2 cups of chili to blender or processor.
Blend to coarse paste, return to pot. Simmer chili to thicken as
desired. Season to taste with salt and pepper.
Craig
BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI
6 tblsp olive oil
1 12-oz onion coarsely chopped (about 3 cups)
1 large yellow bell pepper, coarsely chopped
1-1/2 tblsp cumin seeds
4 tsp minced canned chipotle chilies
2-4 garlic cloves (to taste), chopped fine
3 15-oz cans black beans, well drained
2 14-1/2 oz cans diced tomatoes with roasted garlic
2 cups vegetable broth
Heat oil in heavy large pot over medium-high heat. Add onion, bell
pepper, and cumin seeds. Saute until onion is soft and golden,
stirring often, about 10 minutes. Add chipotles and garlic and
stir 30 seconds. Add black beans, diced tomatoes with juices, and
vegetable broth. Bring to boil, reduce heat to medium. Simmer
uncovered until liquid is reduced by half, stirring occasionally,
about 30 minutes. Transfer 2 cups of chili to blender or processor.
Blend to coarse paste, return to pot. Simmer chili to thicken as
desired. Season to taste with salt and pepper.
Craig