COMMENT:
The thing that I love about this black bean chili is the addition of bittersweet chocolate, which gives it a rich dark finish. Try this version for something new and interesting at that next chili cookout.
INGREDIENTS:
- 1 pound dried black beans
- 2 tbsps ground cumin
- 3 tbsps olive oil
- 1 tsp salt
- 2 cups diced onion
- 1 tsp pepper1
- 1 cup diced yellow bell pepper
- 1 (28-ounce) can crushed tomatoes
- 1 cup diced red bell pepper with juice
- ¼ cup minced garlic
- 2 cups V8 juice
- ½ cup seeded minced jalapenos
- 1 (14 ½-ounce) can vegetable broth
- 1 chipoltle, minced
- 2 ounces bittersweet chocolate
- 2 tbsps chili powder
METHOD:
Rinse and drain black beans and place in a stock pot covering by 2 inches of cold water. Bring to a rolling boil and reduce to a simmer. Cover and cook 1-½ hours. Drain beans and discard cooking liquid. Set aside. In a heavy bottom dutch oven, heat olive oil over medium high heat. Add onions, peppers, and garlic. Sauté 2-3 minutes or until vegetables are wilted. Add all remaining ingredients. Bring to a rolling boil and reduce to a simmer. Stir in beans and cook uncovered for 30 minutes. |
