Vegetarian Black Bean Chili

Categories: Toohot09
Yield: 6 servings

2 c Dried black beans; soaked
-overnight
6 c Water; or more as needed
1 c Beer
1/4 c Olive oil
2 sm Red onions; cut into 1/4"
-dice
1 Green pepper; cored, seeded,
And cut into 1/2" cubes
2 Celery ribs; coarsely
-chopped
1 md Carrot; coarsely chopped
2 Zucchini; cut into 1/4" dice
1 Red bell pepper; cored,
-seeded,
And cut into 1/4" dice
1 Yellow pepper; cored,
-seeded,
And cut into 1/4" dice
4 lg Garlic cloves; coarsely
-chopped
1 sm Bunch Flatleaf parsley;
-leaves only, coarsely
-chopped
3 tb White wine vinegar
2 tb Ground cumin
2 tb Paprika
1 1/2 tb Dried oregano; crumbled
1 ts Freshly-ground black pepper
1 ts Dried red pepper flakes
3/4 ts Salt
8 Canned plum tomatoes; cut
-into 1" cubes
1 c Fresh or thawed frozen corn
-kernels
3 tb Lemon juice
=== GARNISH ===
Crema or sour cream; see *
-Note
1 c Grated jack cheese
4 Green onions; light and dark
-green parts, thinly sliced

* Note: See the "Crema" recipe which is included in this collection.

Drain the beans and rinse them under running water. In a large soup pot,
combine the beans and the water and bring to a boil over medium-high heat,
skimming any scum which rises to the surface. Add the beer, return the
liquid to a boil, then reduce the heat. Simmer covered for 45 minutes to 1
hour, until the beans are tender but not falling apart. Check the beans
occasionally to see if they need more water. Drain in a colander, reserving
the cooking liquid. Meanwhile, in a very large, heavy skillet with high
sides, heat the olive oil over medium-low heat. Add the red onion, green
pepper, celery, and carrot and cook for about 8 minutes, stirring
occasionally, until softened. Add the zucchini and the red and yellow bell
peppers, and continue cooking for about 10 minutes more, or until all the
vegetables are nicely softened. Add the garlic and cook for about 2
minutes, until the aroma is released. Add 3 cups of the reserved
bean-cooking liquid, half of the parsley, the vinegar, and the spices.
Cover the pan and simmer for about 30 minutes, stirring occasionally. Add
the drained black beans, tomatoes, corn, and lemon juice and cook for 15
minutes more. Stir in the remaining parsley and serve in heated bowls,
garnishing each one with a little Crema or sour cream, grated cheese, and
green onion. This recipe yields 6 to 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6237 broadcast 04-04-1997) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-16-1997

Recipe by: Susan Feniger and Mary Sue Milliken

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