Black Bean Chili #2
Prep: 10 minutes Cook: 30 minutes
I have been making vegetarian chili for many years. I usually start with dried beans and cook the chili for several hours to make a hearty, rich sauce. However, this chili uses canned beans, which are easy to find in most supermarkets, and is ready to serve in just 30 minutes. Sometimes I serve this over brown rice, which cooks while the chili is simmering. This makes a hearty meal for four people. It also reheats well, so saving some for the next day’s lunch is an option.
- 1/2 cup vegetable broth
- 1 medium onion, chopped
- 1 bell pepper, chopped (red or green)
- 4 ounce can chopped green chilies
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 2 15-ounce cans black beans, drained and rinsed
- 15-ounce can fire-roasted chopped tomatoes
- 1 cup cooked yams, chunked
- 3 tbsp fresh cilantro, chopped
- dash salt
Place the vegetable broth in a large pot. Add onion, bell pepper and garlic. Cook and stir frequently for 3 minutes. Add green chilies, chili powder, cumin, and oregano. Cook and stir for 2 minutes. Add beans, tomatoes, and yams. Bring to a boil, reduce heat, cover, and cook for 10 minutes. Uncover and cook for 15 minutes, adding a bit more vegetable broth if the chili is too thick at this point. Stir in cilantro and salt to taste. Add optional toppings as desired.
Serving suggestions: baked tortilla chips, Chili Cream Sauce (recipe in Sauce), salsa (purchased)
Hints: If you don't have cooked yams on hand, just microwave one until it is barely tender. Let cool and peel, if desired. Then cut into chunks. Use some baked tortilla chips on the side of the chili or crumble over the top. Use a tablespoon or two of Chili Cream Sauce over the top, if desired. I also like to serve this on top (or inside) of baked tortilla shells. Place corn tortillas on a flat baking sheet and bake in a 300 degree oven for 15 minutes until crispy. Or place softened corn tortillas into a tortilla shell mold and bake until crispy. Serve the chili on or in these shells, topped with Chili Cream Sauce and salsa. To make your own baked tortilla chips, buy soft corn tortillas and cut them into wedges with a scissors. Spread in a single layer on a baking sheet (or two), spritz with a fine mist of water (this makes them crispier) and bake at 300 degrees until crisp, about 15 minutes. (Some sea salt or other seasonings may be sprinkled on after misting with water for even more flavor.) Store any of these baked tortillas in an airtight bag or container.