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BLACK BEAN CHILI

 

Recipe from Techniques of Healthy Cooking
Batch yield: 2 qt / 950 L
Servings: 10
 

Ingredients

• 1/2 fl oz / 15 mL olive oil
• 12 oz / 340 g diced onions
• 1/2 oz / 14 g minced garlic
• 4 oz / 115 g diced celery
• 5 oz / 140 g diced red peppers
• 4 oz / 115 g diced green peppers
• 1 minced jalapeno
• 1 tsp / 5 mL coriander seeds, toasted and ground
• 2 tsp / 10 mL cumin seeds, toasted and ground
• 1 tbsp / 15 ml hot paprika
• 1/4 tsp / 1.25 ground cinnamon
• 1 lb / 450 g cooked black beans
• 2 lb / 910 g tomato concasse
• 1/2 oz / 14 g Mexican chocolate
• 1/2 oz / 14 g chopped cilantro
• 1/2 tsp / 2.5 mL kosher salt
• 1/2 tsp / 2.5 mL ground black pepper
 

Directions

1. Heat the oil in a large sauce pot. Add the onions and garlic and saute until the onions are translucent. Add the celery and sweat 1 minute. Add the peppers and jalapeno. Saute until very hot, about 2 minutes. Add the coriander, cumin, paprika, and cinnamon and saute until aromatic, about 2 minutes.

2. Add the beans and tomatoes. Simmer until the vegetables are tender and the flavors have developed, about 20 minutes.

3. Just before serving, season the chili by adding the chocolate, cilantro, salt, and pepper.
 

Serving Suggestion: Serve with Brown Rice Pilaf, Tomatillo Salsa, and baked tortilla chips.

Portioning information: 6 oz / 50 g

Nutrition per serving: 237 calories, 3 g fat, 4 g total carbohydrate, 13 g protein, 313 mg sodium, 0 mg cholesterol
 

 

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