Mexican black bean chili
6 servings
Ingredients
| Quantity | 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) |
Directions
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.