BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI

[Guest guest]

BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI

 

 

Canned chipotle chilies — which give this dish a smoky

depth — are available at Latin American markets and

many supermarkets. Top the chili with chopped cilantro

and green onions, and serve sides of corn bread and

spinach salad. For dessert, try lemon sherbet with

sugar cookies.

6 tablespoons olive oil

1 12-ounce onion, coarsely chopped (about 3 cups)

1 large yellow bell pepper, chopped

1 1/2 tablespoons cumin seeds

4 teaspoons minced canned chipotle chilies

3 15-ounce cans black beans, well drained

2 14 1/2-ounce cans diced tomatoes with roasted garlic

 

2 cups vegetable broth

 

Heat oil in heavy large pot over medium-high heat. Add

onion, bell pepper, and cumin seeds; sauté until onion

is soft and golden, stirring frequently, about 10

minutes. Add chipotle chilies and stir 30 seconds. Add

black beans, diced tomatoes with juices, and vegetable

broth; bring to boil. Reduce heat to medium. Simmer

uncovered until liquid is reduced by half, stirring

occasionally, about 30 minutes. Transfer 2 cups chili

to processor. Blend to coarse paste; return to pot.

Simmer chili to thicken, if desired. Season chili to

taste with salt and pepper. (Can be made 1 day ahead.

Refrigerate uncovered until cold, then cover and keep

refrigerated. Rewarm over medium-low heat before

serving.)

 

Makes 6 servings.

 

 

 

 

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