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BLACK BEAN CHILI
  • 2 tablespoons prepared black bean sauce -- 1/2 ounce
  • 1 tablespoon corn oil
  • 1 large yellow onion -- 1 1/2 cups peeled and diced
  • 4 large garlic cloves -- minced or
  • 3 teaspoons dehydrated minced garlic
  • 1 tablespoon cumin seed -- crushed
  • 2 large Anaheim chili peppers -- seeded and chopped or
  • 8 ounces canned mild green chilies -- chopped
  • 1 1/2 pints chicken stock -- Homemade
  • 1 cup chopped fresh cilantro -- 2 bunches
  • 2 tbsp. unsweetened cocoa powder
  • 2 tsp. ground cumin
  • 3 tbsp. chili powder
  • 30 ounces black beans rinse, drain, and puree half the beans
  • 29 ounces premium diced tomatoes in puree
  • 1/2 tsp. crushed red pepper flakes
  • 1 lime -- zest and juice
  • kosher salt -- to taste
  • sour cream, plain yogurt, or Cilantro Crem Fraiche
  1. In a large saucepan on medium heat, cook onion in oil until translucent (about 6 - 8 minutes). Add garlic, cumin seed, and chopped pepper, and cook 5 minutes more. Reduce heat to low. Add remaining stock, 1/2 cup cilantro, cocoa powder, cumin, chili powder, beans, tomatoes, and black bean sauce or pureed fermented bean mixture. Simmer about 5 minutes. Add lime zest. Simmer for 15 minutes more, then add lime juice and correct seasoning. The longer it simmers the thicker it will become. Add the remaining 1/2 cup cilantro about 3 minutes before serving.

 

 
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