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Chanterelle And Shiitake Black Bean Chili With Sour Cherr chili, beans, grains, vegan 3 cup tomato juice 3 cup orange juice 1 cup spelt berries 1 bunch fresh thyme 2 cup black beans dried 1/4 cup peanut oil 2 large onions diced 8 cloves garlic minced 2 large sweet green peppers -- 1 diced 2 ancho chilies -- minced 1 chipotle chili -- minced 1 pasilla chili -- minced 1/4 habenaro chili -- minced 15 plum tomatoes -- seeded and 2 cup fresh corn kernels 3 tablespoon fresh chopped oregano 1 bunch scallions diced 3 tablespoon toasted cumin seeds -- 1 ground 2 lb chanterelles -- cleaned and 1 halved 2 lb shiitake -- cleaned and 1 stems 2 cup dried sour cherries In a large saucepan combine juices and bring to a boil. Add spelt berries, fresh thyme and beans. Simmer covered 1 1/2 hours. In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes. Add cooked beans and return to a simmer. While beans simmer, heat remaining oil in saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili bean mixture, stir well and simmer 20 minutes. Add cherries and serve. Recipe By : Cooking Live Show #CL8864 From: Angele - Freeman Date: 29 Apr 97 Mastercook Recipes (Mailing List) Ä Yield: 5 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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