mexican black bean chili
- Categories
- Veg02
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried black beans |
| 2 cups | Chopped onion |
| 1 cup | Yellow bell pepper; 1/2" pieces |
| 1 cup | Red bell pepper; 1/2" pieces |
| 1 cup | Green bell pepper; 1/2" pieces |
| 1 tablespoon | Chili powder |
| 2 teaspoons | Cumin seeds |
| 2 teaspoons | Dried oregano |
| 1 teaspoon | Salt |
| ½ teaspoon | Ground cinnamon |
| 1 | 15 oz can Italian-style tomatoes; undrained & chopped |
| 1½ ounce | Semisweet chocolate; coarsely chopped |
| 4 | Cloves garlic; minced |
| 2 | Jalapeno peppers; seeded & minced |
| 2 | Bay leaves |
| 1 cup | Minced fresh cilantro |
| 1 teaspoon | Hot sauce; (to 2 tsp) |
Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil and cook 2 minutes. Remove from heat; cover, and let stand 1 hour. Drain beans. Place beans and next 14 ingredients (beans through bay leaves) in a crockpot. Cover with lid and cook on low heat for 8 hours. Stir in cilantro and hot sauce.
NOTES : You can eliminate the quick-cook method for the black beans if you soak them overnight.
Recipe by: Cooking Light, November 1998 Converted by MM_Buster v2.0l.
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