Vegetable Black Bean Chili Recipe
Ingredients
| Dried black turtle beans- 1/2 pound | ||
| Garlic | 4 Clove (5gm) | |
| Extra-virgin olive oil- 1/4 cup plus 2 teaspoons | ||
| Onion | 2 Cup (16 tbs), diced | |
| Chili powder | 1 Tablespoon | |
| Large dried pasilla chile or another hot pepper- 1 (optional) | ||
| Salt | 1 Tablespoon | |
| Black pepper | 1 To taste | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Winter squash buttercup, butternut, or acorn- 2 cups diced | ||
| Fennel- 1 bulb, trimmed and diced | ||
| Parsnip | 1 | |
| Low-fat yogurt- 1/2 cup | ||
| Scallion | 1/2 Cup (16 tbs), snipped | |
Directions
GETTING READY
1. Start by preheating the oven to 400° F
MAKING
2. In a large pot, put the black beans and also add water to cover by 2 to 3 inches, take the pot and refrigerate it for 8 hours or overnight
3. Remove the pot from the refrigerator, drain the beans in a colander, discard the water used for soaking, and also rinse the beans well under running water,
4. In an ovenproof dish, coat the garlic cloves with 2 teaspoons of oil
5. Now set the dish on the lower rack of the oven
6. Bake for about 30 minutes, until the garlic skin is browned and the inside flesh is tender, once the garlic cloves are baked completely, then remove the garlic skin from the oven and allow it to cool to room temperature
7. Take the garlic and peel to show the tender inner vegetable
8. In a large pot, pour the 1/4 cup of olive oil, add the onion, and saute over high heat for 3 minutes, also add the chili powder and cook for 1 minute, continue by adding the drained beans and pasilla or hot chile pepper
9. In the pot, pour cold water until the water level is 1 inch above the beans, add half the salt and season to taste with black pepper
10. Cook for about 1 1/2 to 2 hours, until the beans are tender, later remove the pasilla or hot pepper
11. Now finally stir in the minced roasted garlic and the lime juice, and season with salt and pepper to taste
12. In the same pot, now add the squash, fennel, and parsnip and cook for about 7 minutes, or until the vegetables turn tender
13. Ladle the chili into 4 warm bowls
SERVING
14. Top with yogurt and scallion greens and serve immediately with grilled sandwich, or salads
1. Start by preheating the oven to 400° F
MAKING
2. In a large pot, put the black beans and also add water to cover by 2 to 3 inches, take the pot and refrigerate it for 8 hours or overnight
3. Remove the pot from the refrigerator, drain the beans in a colander, discard the water used for soaking, and also rinse the beans well under running water,
4. In an ovenproof dish, coat the garlic cloves with 2 teaspoons of oil
5. Now set the dish on the lower rack of the oven
6. Bake for about 30 minutes, until the garlic skin is browned and the inside flesh is tender, once the garlic cloves are baked completely, then remove the garlic skin from the oven and allow it to cool to room temperature
7. Take the garlic and peel to show the tender inner vegetable
8. In a large pot, pour the 1/4 cup of olive oil, add the onion, and saute over high heat for 3 minutes, also add the chili powder and cook for 1 minute, continue by adding the drained beans and pasilla or hot chile pepper
9. In the pot, pour cold water until the water level is 1 inch above the beans, add half the salt and season to taste with black pepper
10. Cook for about 1 1/2 to 2 hours, until the beans are tender, later remove the pasilla or hot pepper
11. Now finally stir in the minced roasted garlic and the lime juice, and season with salt and pepper to taste
12. In the same pot, now add the squash, fennel, and parsnip and cook for about 7 minutes, or until the vegetables turn tender
13. Ladle the chili into 4 warm bowls
SERVING
14. Top with yogurt and scallion greens and serve immediately with grilled sandwich, or salads
Chef
