Cook the Book: Healthy and Delicious Black Bean Chili
Healthy and delicious recipes from Serious Eats
It's rainy and cold as I type thisthe kind of day that puts me in the mood for some hot, stick-to-the-ribs dishlike this Healthy and Delicious Black Bean Chili.
It's adapted from The Culinary Institute of America's Techniques of Healthy Cooking.
Healthy and Delicious Black Bean Chili
- yields 2 quarts -
Ingredients
- 1/2 fluid ounce (15 mL) olive oil
- 12 ounces (340 grams) diced onions
- 1/2 ounce (14 grams) minced garlic
- 4 ounces (115 grams) diced celery
- 5 ounces (140 grams) diced red peppers
- 4 ounces (115 grams) diced green peppers
- 1 minced jalapeño
- 1 teaspoon (5 mL) coriander seeds, toasted and ground
- 2 teaspoons (10 mL) cumin seeds, toated and ground
- 1 tablespoon (15 mL) hot paprika
- 1/4 teaspoon (1.25 mL) ground cinnamon
- 1 pound (450 grams) cooked black beans
- 2 pounds (910 grams) tomatoes, peeled, seeded, and chopped
- 1/2 ounce (14 grams) Mexican chocolate
- 1/2 ounce (14 grams) chopped cilantro
- 1/2 teaspoon (2.5 mL) kosher salt
- 1/2 teaspoon (2.5 mL) ground pepper
Directions
-
1.
Heat the oil in a large sauce pot. Add the onions and garlic and sauté until the onions are translucent. Add the celery and sweat 1 minute. Add the peppers and jalapeño. Sauté until very hot, about 2 minutes. Add the coriander, cumin, paprika, and cinnamon; sauté until aromatic, about 2 minutes.
-
2.
Add the beans and tomatoes. Simmer until the vegetables are tender and the flavors have developed, about 20 minutes.
-
3.
Just before serving, season the chili by adding the chocolate, cilantro, salt, and pepper.
-
4.
Try serving with a brown rice pilaf, tomato salsa, and baked tortilla chips.
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