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Don’t be put off by the long list of ingredients, this is truly the best black bean chili you will ever taste— a five star recipe!
Yield: 13 cups (3.1L)
2 1/4 cups (410g) black beans, dried, uncooked
8 cups (1.9L) water
2 cups (480mL) tomato sauce
6 Tbs (85g) tomato paste
2 Tbs (30mL) lime juice
2 Tbs (30mL) red wine vinegar
1 cup (180g) onion, chopped
1 cup (150g) celery, chopped
1 cup (150g) bell pepper, (red or green), chopped
1 whole jalapeno chile pepper, seeds removed and chopped
2 Tbs (20g) garlic, minced
2 tsp (5g) cumin
2 tsp (5g) chili powder
1 tsp (6g) salt (sea salt if on a corn-free diet*)
1/2 tsp (4g) pepper, freshly ground
2 Tbs (5g) cilantro leaves, chopped
Wash beans and place in a large pot, cover with water and soak overnight.
Drain beans and place in a large soup pot. Add 8 cups (1.9L) water to beans and heat to a boil. Simmer for 1 to 1 1/2 hours or until beans are almost cooked.
Add all remaining ingredients except cilantro. Continue cooking for 30 minutes than add cilantro.
Simmer for another 30–45 minutes until beans are soft.
Top with light sour cream or yogurt, if desired. Leftovers freeze well.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.