Hot Black Bean Chili with Goat Cheese (#1173)

Serves
Ready
12
2.8
Hours
Prep
Cook
20
Minutes
2.5
Hours
Categories
Chili Mexican Main Vegetarian
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Ingredients

  • 4 cups Black Beans, Dried rinsed
  • 2 tablespoons Cumin Seeds
  • 2 tablespoons Oregano dried
  • 1/2 cup Olive Oil
  • 2 large Onions chopped
  • 1 1/2 cups Green Bell Peppers finely diced
  • 3 tablespoons Garlic minced
  • 4 1/2 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt
  • 3 cups Tomatoes crushed in puree
  • 4 Jalapeño Pepper fresh, seeded, deveined, finely diced
  • 1 large Sweet Red Bell Peppers
  • 6 oz Goat (Chevre) Cheese crumbled
  • 1 Sour Cream
  • 1 Flour Tortillas warm

Directions

  1. Place beans in large pot and cover with cold water.
  2. Bring to a boil.
  3. Remove from heat and let stand 2 hours. Drain beans and return to pot.
  4. Add enough cold water to cover by two inches.
  5. Cover and bring to a boil.
  6. Reduce heat and simmer until beans are tender but not mushy, about 2 hours.
  7. Add water as necessary.
  8. Drain beans, reserving 3 cups liquid. Return beans to pot along with 1 cup of the cooking liquid.
  9. Meanwhile, preheat the oven to 325° f (160° c).
  10. Place cumin and oregano in small baking pan.
  11. Roast until fragrant, shaking occasionally, about 10 minutes.
  12. Heat oil in heavy skillet. Add onions, green pepper and garlic.
  13. Stir over medium high heat for 3 minutes.
  14. Add cumin and oregano mixture, paprika, cayenne, and salt.
  15. Cook until onions are soft, about 10 minutes.
  16. Mix in tomatoes and jalapenos.
  17. Bring to a boil. Gently stir into the beans. If necessary, thin with reserved liquid.
  18. Char and peel the red bell pepper. Dice into 1/4 pieces.
  19. Place 1 oz goat cheese in each bowl.
  20. Top with chili. Garnish with sour cream and diced red bell pepper.
  21. Pass warm tortillas separately.
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