Mexican black bean chili

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 \N 15 oz can Italian-style tomatoes; undrained & chopped
1½ ounce Semisweet chocolate; coarsely chopped
4 \N Cloves garlic; minced
2 \N Jalapeno peppers; seeded & minced
2 \N 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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