Black Bean Chili

Title:
Black Bean Chili

Yield:
6 Servings

Categories:
Chili




Ingredients:





     4 c  Dried black beans, rinsed


     2 tb Cumin seed


     2 tb Dried oregano, Mexican


   1/2 c  Olive oil


     2    Large onions, chopped


 1 1/2 c  Green bell peppers,finely di


     3 tb Minced garlic


 4 1/2 ts Hungarian paprika


     1 ts Cayenne pepper


     1 ts Salt


     3 c  Crushed tomatoes in puree


     4    Fresh Jalapeno peppers,


          Seeded and deveined, finely


     1    Large Red bell pepper


     6 oz Goat cheese, crumbled


          Sour cream


          Warm flour tortillas






   Place beans in large pot and cover with cold water. Bring to a boil.


 Remove from heat and let stand 2 hours.


   Drain beans and return to pot.  Add enough cold water to cover by two


 inches. Cover and bring to a boil. Reduce heat and simmer until beans are


 tender but not mushy, about 2 hours. Add water as necessary.


   Drain beans, reserving 3 cups liquid.  Return beans to pot along with 1


 cup of the cooking liquid.


   Meanwhile, preheat the oven to 325 degrees.  Place cumin and oregano in


 small baking pan.  Roast until fragrant, shaking occasionally, about 10


 minutes.


   Heat oil in heavy skillet.  Add onions, green pepper and garlic. Stir


 over medium high heat for 3 minutes. Add cumin and oregano mixture,


 paprika, cayenne, and salt. Cook until onions are soft, about 10 minutes.


 Mix in tomatoes and jalapenos.  Bring to a boil. Gently stir into the


 beans.  If necessary, thin with reserved liquid.


   Char and peel the red bell pepper.  Dice into 1/4 pieces. Place 1 oz goat


 cheese in each bowl.  Top with chili. Garnish with sour cream and diced red


 bell pepper.  Pass warm tortillas separately. Serves 6 or more.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini