Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Black Bean Chili
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1 onion, chopped |
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1 green bell pepper, stemmed, seeded, chopped |
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2 celery stalks, chopped |
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3 garlic cloves, minced |
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2 tablespoons chili powder |
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1 tablespoon EACH cumin and paprika |
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2 tablespoons chopped fresh oregano or 2 teaspoons dried |
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¼ teaspoon cayenne pepper |
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3 tomatoes coarsely chopped |
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3 (16 ounce) cans black beans, rinsed and drained |
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1 ½ cup water |
In large pot, put 2 tablespoons olive oil and heat. Add onion, bell pepper, celery, garlic, chili powder, cumin, paprika, oregano, and cayenne. Saute about 7 minutes until vegetables are tender, stirring often.
Stir in tomatoes, beans, and water and bring to a boil. Reduce heat to low and simmer (covered), stirring occasionally, until chili has thickened slightly and flavors have blended 30-40 minutes.
NOTE: I found this in the News-Press, which is the paper here in Ft. Myers. It said to serve this over polenta , but I chose not to do so. Just didn’t want the additional calories. I did use fresh oregano and I put in several drops of Tabasco at the end. It did not call for the Tabasco, nor does it call for salt. IT was nice and spicy and we really liked it. It also said to put a tablespoon of plain nonfat yogurt on it, but I didn’t’ do that, either! I’ll include the polenta recipe in case some of you want to try it.
Polenta:
In a large saucepan, whisk together 6 cups of water and ¼ cup cornmeal until smooth. Bring to a boil. Gradually whisk in another ¾ cups cornmeal and simmer, stirring frequently, until it thickens to the consistency of hot cereal, about 10 minutes. You may add two tablespoons of butter if you want to. Place polenta in bottom of bowl and top with chili and yogurt.