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Rabia's Black Bean Chili

    1 green pepper, chopped
    1 onion, chopped
    1-2 jalapenos, minced
    1-2 cloves of garlic, minced
    3 cans black beans (leave starch in one can)
    3 tomatoes or 2 cans tomatoes, chopped
    1 can corn (without sugar), drained
    Mild chili powder
    Basmati rice

    Saute the green pepper, onion, and jalapeno in a big pot over medium heat
    until the onion is soft, but not browned (no oil). Add the garlic and saute for
    about a minute or less. Add the black beans, corn and tomatoes. I've never
    measured how much chili powder or salt I use, just use a lot and to your
    taste. Bring to a boil and reduce heat to low.

    At this time, start to boil the water for the rice (Basmati is the best for this
    dish). It takes 35 minutes for the rice to simmer. When the rice is done, the
    chili is done (about 45-50 minutes for the chili). You can cook the chili longer if
    you prefer.

    Contributed by Angel On Earth


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