Black Bean Chili #2
Ingredients:
- 1/4 cup olive oil
- 1 large onion, diced medium
- 2 Tbsp fresh garlic, minced
- 1 Tbsp red chili powder
- 2 tsp ground coriander
- 2 1/2 tsp cayenne pepper
- 2 1/2 tsp paprika
- 1 Tbsp dried oregano
- 2 1/2 tsp ground cumin
- 1 1/2 lbs frozen green chile peppers, defrosted and chopped
- 4 cups tomatoes, chopped
- 4 1/2 cups tomato juice
- 1/4 cup molasses
- 1 1/2 lbs black beans, washed, cooked and drained (reserve the cooking liquid)
- 1/8 cup fresh cilantro, minced
- 1 Tbsp salt, or to taste
- 1 cup Monterey jack cheese, grated, optional
- 1/2 cup sour cream, optional
Preparation:
Heat oil in a large saucepan over medium-high heat. Sauté the onion, red bell peppers, jalapeño, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent.
Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup.
Servings: 8Source: Santa Fe Lite & Spicy Recipes by Joan Stromquist
Submitted by: Recipe Group Member
Date:
