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Black Bean Chili
(Serves 4 to 6)
(You can also use pinto or red kidney beans with this recipe).
1 1/2 cups dried black beans (360 mil.)
2 Tbs. Canola oil (30 mil.)
5 medium garlic cloves, minced
2 medium yellow onions, chopped
1 Tbs. ground cumin (15 mil.)
1 Tbs. dried oregano (15 mil.)
3 Tbs. chili powder (45 mil.)
1 Tsp. crushed red chili pepper (5 mil.)
2 cups crushed tomatoes (460 mil.)3 jalapeno chili peppers, minced
1 cup chopped fresh pineapple or orange (optional) (230 mil.)
2 Tbs. tamari (15 mil.)
Fresh ground pepper
Fresh Cilantro, for garnish
Sort through the beans for stones, which should be discarded. Rinse the beans and cover them with water in a large heavy pot. Bring to a full boil, drain and rinse again. Place in a pot with 6 cups (1.5 liters) of water. Bring to a simmer and cook for 2 hours.
When the beans have cooked for 1 hour, heat the oil in a large skillet. Sauté the garlic and onions over high heat for 3 to 4 minutes, stirring frequently. When the onions begin to look translucent, lower the heat to medium and stir in cumin, oregano and chili powder. Cook for 3 or 4 minutes, then add tomatoes, jalapenos and crushed red chili pepper. Simmer for 10 minutes, stirring frequently.
Stir this sauce into the pot of beans. Add pineapple or orange if using. Simmer partially covered for another hour until beans are soft. Adjust the tastes to your liking. If you want more spice, add more jalapenos and crushed red pepper. As the chili simmers, keep the consistency as thick as stew by adding more water if necessary. Flavor with tamari and freshly ground pepper before serving. Garnish with cilantro.
Thanks to Bettina Vitell for this recipe, which you'll find in her vegetarian cookbook, A Taste Of Heaven And Earth! learn more about her Zen approach to cooking and eating, visit www.amacord.com/taste.
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