Vegetarian Black Bean Chili

[Guest guest]

I'm thinking of Danell's sweet, poster-inspiring letter to Veg-Rec - as I

post this to both Veg-Recipes and MC-Recipes. Hoping to find great

meatless things for you, Danell. I have not tried this recipe yet, but it

looks great. Let us know your favorite things and we can search out our

fav recipes for you. - Brenda Adams

 

Danell wrote to Veg-Rec:

 

To All,

 

I do not know if this is said at all, but thank you all for the fabulous

recipes. At present I am trying to make some serious lifestyle changes in

regards to nutrition. When I first got on board this list I was a bit

skeptical, but as I read some of the recipes my mouth began watering.

Thanks for making me feel as though my taste buds would not suffer in the

process of these changes.

 

 

* Exported from MasterCook *

 

Vegetarian Black Bean Chili

 

Recipe By : " Food " By BARBARA BRATEL COLLIER Jan. 13, 2000

Serving Size : 0 Preparation Time :0:00

Categories : Black Beans Chili

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 cups dried black beans -- rinsed in cool

water

2 bay leaves

1 large onion -- chopped

1 teaspoon salt

2 tablespoons vegetable oil

1 bunch green onions -- with some tops,

trimmed and chopped

4 large garlic cloves -- chopped

1 1/2 teaspoons ground cumin

2 teaspoons chili powder

1 pinch dried oregano

1 chopped and peeled tomatoes -- (14.5-ounce can)

1/2 teaspoon chipotle chile in adobo sauce -- chopped

or 1/2 teaspoon cayenne pepper

1/2 cup cilantro -- chopped

chopped green onions

non-dairy sour cream

 

Place beans in large bowl; add hot water to cover and let stand overnight

to soak. Drain and rinse next day.

 

In large stainless steel pot, place beans, bay leaves, first onion and 6

cups water. Bring to boil; reduce heat to simmer and cook about 40 minutes.

Add salt and continue cooking until beans are tender, about 20 minutes

longer. (The older the beans, the longer they take to cook).

 

In large skillet, heat oil; add green onions and saute until softened but

not brown. Add garlic, cumin, chili powder and oregano; stir-fry about 1

minute. Stir in tomatoes and juice with chile; simmer 25 minutes. When

beans are cooked and tender, stir in tomato mixture. Simmer pot of chili

for another hour, stirring occasionally. Remove and discard bay leaves.

Stir in cilantro. Serve piping hot in large bowls and top with chopped

green onions and dollop of sour cream.

 

mc'd by Brenda Adams 6/00; posted mc-rec & veg-rec 6/00.

 

Source:

" http://www.sunnews.com/food/food2000/food011300.htm "

Copyright:

" © 2000 Sun Newspapers "

 

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