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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Black Bean Chili (Pfeiffer)

Recipe Tags: Chili Recipes

Date Added: December 06, 2009

Ingredients:

4 Cups Dried Black Beans soaked in enough
2 Tablespoons Oregano dried
2 Unit Onions large
1 1/2 Cups Green Bell Peppers finely diced
1 Unit Flour Tortillas
2 Tablespoons Cumin Seeds toasted & ground
1/2 Cup Olive Oil or lard
4 1/2 Teaspoons Paprika
3 Tablespoons Garlic minced
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Directions:

1. Place Beans in large pot and cover with cold water.

2. Bring to a boil. Remove from heat and let stand 2 hours.

3. Drain Beans and return to pot. Add enough cold water to cover by two inches.

4. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours.

5. Add water as necessary. Drain Beans, reserving 3 cups liquid.

6. Return Beans to pot along with 1 cup of the cooking liquid.

7. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan.

8. Roast until fragrant, shaking occasionally, about 10 minutes.

9. Heat oil in heavy skillet. Add onions, green pepper and garlic.

10. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.

11. Cook until onions are soft, about 10 minutes.

12. Mix in Tomatoes and jalapenos. Bring to a boil.

13. Gently stir into the Beans. If necessary, thin with reserved liquid.

14. Char and peel the red bell pepper. Dice into 1/4 pieces.

15. Place 1 oz goat cheese in ea ch bowl. Top with chili.

16. Garnish with sour cream and diced red bell pepper.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Bell Pepper, Garlic, Onion, Olive Oil allergies.
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