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Earlier this summer, on a cool evening, my sister Ali treated our family to vegetarian black bean chili.  She had previously taste-tested this recipe on her vegetarian roommate, who loved it.  Our non-vegetarian family also loved it, and despite her suspicious for eating mainly beans for dinner, even my meat-and-potatoes-loving mother thought it was delicious.  This recipe makes a huge pot – so either halve the recipe or freeze the extra for a busy evening!

This recipe comes from Shelley Adams’ Whitewater Cooks (featuring simple, yet flavourful food), based out of Nelson, British-Columbia.

Vegetarian Black Bean Chili

(serves about 12)

Ingredients:

2 tablespoons oil

2 onions, diced

6 carrots, diced

6 stalks of celery, diced

2 zucchini

1 jalapeno pepper, minced finely

1 tbsp garlic, minced

1/4 cup chili powder

2 tsp ground cumin

2 tsp basil

2 tsp oregano

2 bay leaves

2 tsp salt

1-19 oz. can chickpeas, drained and rinsed

1 can kidney beans, drained and rinsed

2 cups corn frozen or fresh (canned works fine)

2 cans cooked black beans, drained and rinsed

2-28 fl. oz. cans diced tomatoes

1 bottle of beer

1 tsp chipotle paste (optional)

water and/or stock

1 bunch of cilantro, chopped

2 or 3 limes

Salt and pepper to taste

Directions

In a large pot, saute onions, carrots, celery, zucchini, jalapeno pepper and garlic in oil until soft.  Add chili powder, cumin, basil, oregano, salt and bay leaves. Saute 2-3 minutes more, before adding chickpeas, kidney beans, black beans, corn, tomatoes, beer, and chipolte.

Add water or stock to cover, and let simmer over low heat for about an hour stirring often.

To finish, garnish with cilantro, juice and zest of the limes, and salt and pepper to taste.

Delicious over pumpernickel bread or corn bread or served with basmati rice.

– Catherine

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