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Black Bean Chili 2

vegetarian, central american, fall, winter, main course

2 cups black beans; dried, and
2 quarts water
or 8 cups canned black beans; plus liquid
2 large chopped onions
2 tablespoons oil or butter
4 stalks celery; cut in 1" slices
1/2 cup chopped green bell peppers
4 cups chopped fresh tomatoes-peeled, core
or 4 cups chopped canned tomatoes
1 teaspoon salt
2 tablespoons cumin
2 teaspoons paprika
2 tablespoons chili powder
1/4 teaspoon cayenne pepper powder
or 1/2 minced jalapeño chili (optio
1/2 cup chopped scallions or onion, for top; (optional)
1 cup grated cheese; (optional)

Preparation Time: More than a day For dried beans: Soak them overnight, use soaking water and add to it to equal the appropriate measure of water. Sauté the onion, peppers and celery in the oil. Add half of the vegetable mixture to the beans, water, spices and half of the tomatoes then cook for about an hour and a half. Add the rest of the onion, peppers and celery, adjust seasoning to taste and spicy heat preference and serve. For canned beans: Sauté onion, peppers and celery in the oil, stir in beans, tomatoes and spices. Let simmer for 20 minutes, adjust seasoning to taste and spicy heat preference and serve. Top with chopped scallions, chopped raw onion and/or grated cheese. NOTES : Robust, nourishing black beans in spicy tomato broth. Toppings are not necessary because this chili has a lot of flavor by itself, but it is fun to put toppings out on the table and let the family and/or guests do their own thing. 0 0 0 0 0 4267 26435 20088 5296 0 0 0 0 0 272 0 1337 0

Contributor: Earth Kitchen Cookbook by Dee Bell

Yield: 10 servings

Preparation Time: 24:00

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