black bean Chili

[Guest guest]

reviewers seem to miss the tomatoes!

 

 

* Exported from MasterCook *

 

Cafe Brenda Black Bean Vegetable Chili

 

Recipe By : Brenda Langton, Minneapolis

Serving Size : 10 Preparation Time :0:00

Categories : *Filed 2Send

Restaurants Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups dried black beans

1 large onion -- chopped

2 tablespoons olive oil

4 garlic cloves -- minced

2 large carrots -- diced

2 ribs celery -- chopped

1 red bell pepper -- seeded and chopped

2 jalapeno peppers -- seeded and minced

1 tablespoon minced fresh marjoram

1 tablespoon minced fresh oregano

1 tablespoon chili powder

1 tablespoon ground cumin

1/2 teaspoon cayenne

1/2 teaspoon crushed coriander seeds

1 1/2 teaspoons salt

1/2 lemon -- juiced

1 ounce unsweetened chocolate

1 cup raw pumpkin seeds

soy sauce

sour cream -- optional

1 1/2 cups grated Cheddar cheese -- optional

 

1) Pick over the black beans, then soak them in 8 cups of water for 6 to 8

hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain,

reserving all the cooking liquid.

 

2) In a large skillet, saute the onion in the oil until soft. Add the garlic,

carrots, and celery; saute 3 minutes. Add the bell pepper and jalapeno peppers;

saute 3 to 5 minutes longer.

 

3) Combine the sauteed vegetables and cooked beans in a large pot. Add the

herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the

reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes,

stirring occasionally.

 

4) As the chili simmers, place the pumpkin seeds in a saute pan over medium-high

heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to

brown. Sprinkle a few drops of soy sauce on them and allow them to cool.

 

5) Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or

grated cheese, if desired. Serves 8 to 10.

 

Featured in new book: Chili Nation, January 1999, by Jane and Michael Stern

Broadway Books.

 

REVIEWs at Epicurious:

* A Cook from down the street on 03/11/99... " maybe if you added tomatoes you

could get this down but I'm not sure. Chocolate is great in good recipes, but

this is not a good recipe. "

* A Cook from Missoula, Montana on 02/13/99... " This is a good vegetarian chili.

As the recipe states, the toasted pumpkin seeds are essential. The chocolate is

definitely a good additiion. I agree with first reviewer that tomatoes would be

an asset. "

* A Cook from Washington, D.C. on 01/29/99... " ..not very interesting as

written. becomes quite delicious with the addition of about two cups of diced

tomatoes and their juice, as well as a hit of wine and some fiddling with the

spices. the chocolate is a great ingredient. "

 

>kitpath on 3/99

 

 

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NOTES : Proprietor Brenda Langton's black bean chili often appears on the lunch

menu of Cafe Brenda in Minneapolis, served with a slab of rough-hewn corn bread

on the side. Wild rice is a good Minnesota companion for this dish, too.

Whatever else you serve, do not neglect the roasted pumpkin seeds to sprinkle on

top: Their toasty crunch is addictive. As for the cheese and sour cream

garnishes, we suggest them only for those who simply can't tolerate a chili as

low in fat as this one is without them.

 

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