Spicy Black Bean Chili Recipe
Summary
Preparation Time10 MinCooking Time12 Hr 0 Min
Ready In12 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Black beans | 1 pound, dried | |
| 2 quarts plus 3 cups water | ||
| Cumin seeds | 2 Tablespoon | |
| Dry oregano | 4 Teaspoon | |
| 1 tablespoon sweet Hungarian paprika | ||
| 2 tablespoons ground dried pasilla or New Mexico chiles | ||
| Onion | 1 Large, finely chopped | |
| 1 green bell pepper, seeded and finely chopped | ||
| Garlic | 5 Clove (5gm), pressed | |
| Bay leaf | 1 | |
| Baking soda | 1/4 Teaspoon | |
| Tomatoes | 1 Can (10oz), diced | |
| Cilantro leaves | 1/4 Cup (16 tbs), lightly packed | |
| Shredded cheese | 2 Cup (16 tbs) | |
Directions
GROUNDWORK:
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
MAKING:
In a small nonstick frying pan, combine cumin seeds, oregano, paprika, and ground chiles; cook over medium heat, stirring, until paprika darkens and cumin seeds become fragrant (3 to 5 minutes).
Remove from heat and set aside.
In a 3 1/2-quart or larger electric slow cooker, combine onion, bell pepper, garlic, and bay leaf; sprinkle with paprika mixture and baking soda.
Add beans to cooker; pour in remaining 3 cups water.
Cover and cook at low setting until beans are very tender to bite (10 to 12 hours).
Stir in tomatoes.
Increase cooker heat setting to high; cover and cook until chili is heated through (about 30 more minutes).
Stir in cilantro.
For each serving, place 1/4 cup of the cheese in a wide, shallow bowl; ladle in chili.
Serve with condiments to add to taste, if desired.
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
MAKING:
In a small nonstick frying pan, combine cumin seeds, oregano, paprika, and ground chiles; cook over medium heat, stirring, until paprika darkens and cumin seeds become fragrant (3 to 5 minutes).
Remove from heat and set aside.
In a 3 1/2-quart or larger electric slow cooker, combine onion, bell pepper, garlic, and bay leaf; sprinkle with paprika mixture and baking soda.
Add beans to cooker; pour in remaining 3 cups water.
Cover and cook at low setting until beans are very tender to bite (10 to 12 hours).
Stir in tomatoes.
Increase cooker heat setting to high; cover and cook until chili is heated through (about 30 more minutes).
Stir in cilantro.
For each serving, place 1/4 cup of the cheese in a wide, shallow bowl; ladle in chili.
Serve with condiments to add to taste, if desired.
Chef
