Black bean chili

Ingredienti per 6 servings

2 TBSP olive oil
6 minced garlic cloves
2 onions, diced
¼ tsp crushed red pepper flakes
1 TBSP chili powder
1 TBSP ground cumin
1 tsp dried oregano
1 bay leaf
1 28 oz can diced tomatoes
1 TBSP wheat free tamari
3 cups water
2 TBSP tomato paste
¾ tsp salt
8 cups freshly cooked (1 ½ pounds dry or 4 – 15 ounce cans) black beans, rinsed and well drained if canned
1 tablespoon red wine vinegar

60 min · Facile

Preparazione

1. Heat the oil in a large stockpot over medium heat.

2. Add the garlic, onions and red pepper flakes and cook 1 minute.

3. Stir in the chili powder and cumin and cook 2 minutes.

4. Stir in all of the remaining ingredients and bring to a boil.

5. Reduce the heat to a simer and cook about 30 minutes.

6. Remove the bay leaf.

7. Serve with sour cream, corn chips or other garnishes.

secondi, gluten free, mexican, vegetarian December 23, 2011 19:27

Autore: modified recipe, originally from “Simple Vegetarian Pleasures” by Jeanne Lemlin