Meatless Meals (I Wish) My Mother Made

This is a recipe I’ve picked up fairly recently and have happily eaten quite a few times, but I don’t recall where it came from 😦  If you know who I should credit this very tasty recipe to, please let me know!  I leave out the jalapeños and include the pineapple, and it’s very tasty!

The spices in this recipe are for a fairly hot chili, but you can adjust the amount of red chili peppers to your taste. Add fresh pineapple or orange for a zesty and surprising variation! Oh, you can also use pinto or red kidney beans with this recipe.

Spicy Black Bean Chili

ingredients

  • 1-1/2 cups dry black beans (360 mil.)
  • 2 Tbs. Canola oil (30 mil.)
  • 5 medium garlic cloves, minced
  • 2 medium yellow onions, chopped
  • 1 Tbs. ground cumin (15 mil.)
  • 1 Tbs. dried oregano (15 mil.)
  • 3 Tbs. chili powder (45 mil.)
  • 1 tsp. crushed red chili peppers (5 mil.)
  • 2 cups crushed tomatoes (460 mil.)
  • 3 jalapeño chili peppers, minced
  • 1 cup chopped fresh pineapple or orange (optional) (230 mil.)
  • 2 Tbs. tamari (15 mil.)
  • Fresh ground pepper
  • Fresh cilantro, for garnish

directions

Sort through the beans for stones, which should be discarded. Rinse the beans and cover them with water in a large heavy pot. Bring to a full boil, drain and rinse again. Place in a pot with 6 cups (1.5 liters) of water. Bring to a simmer and cook for 2 hours.

When the beans have cooked for 1 hour, heat the oil in a large skillet. Sauté the garlic and onions over high heat for 3 to 4 minutes, stirring frequently. When the onions begin to look translucent, lower the heat to medium and stir in cumin, oregano chili powder, and crushed red chili pepper.  Cook for 3 or 4 minutes, then add tomatoes and jalapenos. Simmer for 10 minutes, stirring frequently.

Stir this chili sauce into the pot of beans. Add pineapple or orange if using. Simmer partially covered for another hour until beans are soft. Adjust the tastes to your liking. If you want more spice, add more jalapenos and crushed red pepper. As the chili simmers, keep the consistency as thick as stew by adding more water if necessary. Flavor with tamari and freshly ground pepper before serving. Garnish with cilantro.

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