Black Bean Chili
This makes enough chili for an army! It freezes well. We like to serve it on top of brown rice. It makes a wonderful vegetarian dish or vegan if you leave the cheese and sour cream off the topping.
- 3 Cups dry black beans washed, sorted and soaked in water overnight.
- 1 28-ounce can crushed or diced tomatoes
- 2 large finely chopped onions
- 2 bell peppers one green and one red, chopped
- 2-3 diced carrots (optional)
- 2 tbsp olive oil
- 2 tbsp cumin seed
- 2 tbsp oregano
- 2-3 shakes cayenne pepper
- 1-1/2 tbsp chili powder
- 1 small can diced green chili or 1 fresh jalapeno chopped
- 4 cloves chopped garlic
- 1 tsp salt
- 2 cups raw brown rice
- ½ # or more sharp cheddar grated
- ½ cup sour cream
- sprigs cilantro cleaned and chopped
- diced fresh tomatoes and avocado
- tortilla chips
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Put the beans in a large pot, covering them with 2" of water. Bring the beans to a boil, then lower the temperature to a low, soft boil, and check them after 1 hour. These may take 1-2 hours to be at the consistency you wish.
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Put cumin seed and oregano in small pan and bake at 325 degrees for 10-12 minutes until you smell their fragrance.
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Sauté the onions until translucent, then add vegetables, herbs, spices, seeds and salt together.
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When onions are soft, add the tomatoes and chilies.
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Add to the beans and stir.
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As soon as the beans are done, cook the brown rice in 4 cups of water until tender.
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To serve, in a bowl place rice and then cheese.
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Add hot chili, then more cheese and top with sour cream and then the fresh tomatoes, cilantro and avocado.
Tortilla chips are not a necessary addition, but are a delightful texture.
