Black Bean Chili
PREP TIME: 1 1/2 Hours
MAKES: 10 Cups

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.

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