Vegetarian Black Bean Chili
[[I find this recipe too...well...too black beany. I usually add more
tomatoes and include a can of kidney beans. Also, in my experience,
black beans always have to be cooked MUCH longer than the recipe calls
for. If you're using dried beans, soak them overnight. Before you
start--even if you're using canned beans--boil the beans for at least
an hour first.
As described, it's not very spicy; try increasing the chili powder,
or use the jalapeno seeds if you like it hot. Finally: this goes
great served over rice. -wsm]]
1/3 cup oil
2 onions, chopped
1.5 Tb cumin seed
1.5 Tb oregano
3 tsp sweet paprika
.75 tsp cayenne
3 Tb unseasoned chili powder
3 cups canned tomatoes, drained and coarsely chopped
5 garlic cloves, minced
2 jalapeno peppers, seeded and minced
3 cups dried black beans
2 bay leaves
.25 cup chopped fresh coriander
2 cups Monterey Jack or Cheddar style cheese substitute (soy milk
variety, tofu variety, etc.) (optional)
some sour cream (omit for vegan)
Heat oil in large pot. Add the onion and saute for 5 minutes. Add
cumin seed, oregano, paprika, cayenne and chili powder; saute 5 minutes
Add the tomatoes, garlic and jalapeno pepper. Simmer for 15 minutes.
Add the black beans, bay leaves and 3 cups of water. Bring to a boil,
then lower heat and simmer for 2 to 2.5 hours until beans are tender.
Add more water if necessary to keep beans covered.
When ready to serve, remove the bay leaves, stir in the coriander.
Divide grated "cheese" among the serving bowls. Ladle the chili over
cheese; top with the sour cream.
[[This is the recipe my mom uses. I don't know where she got it. (But
knowing her she cut the spices in half; it's fairly mild, increase red
pepper content to taste.) Do not double this recipe. Use a 12 quart
pot. Remember to rinse the beans after draining them in order to
minimize a particular effect that this magical fruit has on one's
gastro-intestinal system. -wsm]]
.33 cup oil
3 coarsely chopped onions
2 green peppers, cut into pieces
3 cloves garlic, minced
3 cups coarsely chopped carrots (1.25 to 1.5 lbs)
1 large zucchini, quarted lengthwise, then cut across
1 cup sliced celery (2 large stalks)
3 one pound cans tomatoes (or two 28oz cans)
2 4 oz. cans green chilies, drained, minced
salt to taste
1 tsp crushed red pepper
1 tsp dried oregano
2 one pound cans red kidney beans, drained (two 20oz cans are okay)
1 one pound can pinto beans, drained
some hot cooked rice (brown is better)
some grated cheddar style cheese alternative
In 12 quart pot, heat oil over medium flame. Add onion, green pepper
and garlic. Stirring occasionally, cook 5 min or until tender.
Stir in 2nd group of ingredients, stirring occasionally and breaking up
tomatoes with the edge of a spatula. Cook over medium heat, 30 min.
Add beans. Cook 30 min longer. Stir occasionally.
Serve over rice. Sprinkle with "cheese". Makes 12 servings.
From: firstname.lastname@example.org (Wayne Mesard)