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Black Bean Chili II

    1/4 cup olive oil
    1 large onion, diced medium
    2 tablespoons fresh garlic, minced
    1 tablespoon red chili powder
    2 teaspoons ground coriander
    2 1/2 teaspoons cayenne pepper
    2 1/2 teaspoons paprika
    1 tablespoon dried oregano
    2 1/2 teaspoons ground cumin
    1 1/2 pounds frozen green chile peppers,
    defrosted and chopped
    4 cups tomatoes, chopped
    4 1/2 cups tomato juice
    1/4 cup molasses
    1 1/2 pounds black beans, washed, cooked and
    drained (reserve the cooking liquid)
    1/8 cup fresh cilantro, minced
    1 tablespoon salt, or to taste
    1 cup Monterey jack cheese, grated, optional
    1/2 cup sour cream, optional

    In a large stockpot, heat the olive oil over medium-high heat until it is hot. Add
    the onion and sauté until translucent, about 6 to 8 minutes.

    Add the garlic, red chili powder, coriander, cayenne pepper, paprika, dried
    oregano and cumin, and stir well.

    Add the green chile peppers, tomatoes, tomato juice and molasses and stir
    again. Cover the pot and bring the liquid to a simmer.

    In a food processor, puree one-third of the cooked black beans and a small
    amount of the reserved cooking liquid until a smooth liquid forms. (Add more
    cooking liquid as needed.)

    To the stockpot, add the pureed beans, the rest of the cooked beans, the
    cilantro and the salt and stir well. Simmer the soup for 10 minutes or until
    everything is hot.

    To serve, place 1/8 cup of Monterey jack cheese in the bottom of each of eight
    soup bowls. Pour the soup on top. Garnish with a dollop of sour cream.

    Makes 8 servings

    Recipe by Joan Stromquist

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