At the Cafe, this has been a lunchtime favorite. We sprinkle our Black Bean-Vegetable Chili with grated cheese and Roasted Pumpkin Seeds. Serve the chili with Buttermilk Cornbread or warm tortillas and salsa. This chili also makes a great filling for enchiladas!
SERVES: 6 to 8
INGREDIENTS:
- 2 1/2 cups dried black beans
- 8 cups water for soaking
- 8 cups water for cooking
- 2 tablespoons olive or vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, chopped
- 1 sweet red bell pepper, seeded and chopped
- 2 to 3 jalapeno peppers, seeded and minced
- 1 tablespoon minced fresh marjoram (or 1 teaspoon dried marjoram)
- 1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cayenne
- 1 1/2 teaspoons salt
- 1/2 teaspoon crushed coriander seed
- juice of 1/2 lemon
- 1 ounce unsweetened chocolate
INSTRUCTIONS:
- Soak the black beans in 8 cups water for several hours or overnight.
- Drain the soaked beans, and cook them in 8 cups of water until tender (approximately 1 hour).
- Drain again, reserving cooking water.
- Saute onion in olive or vegetable oil until soft. Add garlic, carrots, and celery. Continue to saute for approximately 3 minutes, and then add red bell pepper and jalapenos. Saute for an additional 3 to 5 minutes.
- Combine sauteed vegetables and cooked beans in a large pot. Add herbs and spices, lemon juice, and chocolate. Add 1 to 1 1/2 cups bean-cooking water as needed.
- Simmer over low heat for at least 30 minutes.
