Wednesday, May 5, 2010
Recipe: Vegeterian Black Bean Chili
This could be my favorite dinner. I serve it over short grain brown rice with sour cream and chopped jalapenos. It also makes a great lunch the next day (and the next) if it hasn't all been eaten.
1 cup of finely chopped onions
2-3 cloves of garlic minced
2 tablespoons of olive oil
1 tablespoon of ground cumin
1 tablespoon of coriander
1 cup of best quality salsa
6 cups of cooked black beans (16 ounces dried beans)
1 28 ounce can of chopped tomatoes
1 cup of chopped red peppers
1 cup fresh or frozen corn kernels
1. Saute onions and garlic in olive oil until golden
2. Add the cumin and coriander and saute for a minute or two.
3. Add the chopped tomatoes, salsa and chopped peppers and cook on a low to medium flame for 15 minutes
4. Add the beans and corn and cook on a low to medium flame for 15 minutes.
5. Add salt to taste.