Black Bean Chili

Submitted by Converting to vegan

"This is an awesome black bean chili that I modified from the "Red Hot Gourmet". By adding a little more stock you can make it into a hearty soup instead. You may also substitute canned beans or use more jalapeño peppers for a hotter chili. While it can be ready in less than 3 hours, the longer it cooks, the better it gets."

 

• Ready In: 3hrs
• Ingredients: 18
• Serves: 10

ingredients

• 1 lb dried black beans
• 2 pints water
• 4 vegetable bouillon cubes
• 1 red pepper, chopped
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 2 onions, chopped
• 2 carrots, chopped
• 3 tomatoes, chopped
• 6 hot peppers, chopped (like jalapeños)
• 4 garlic cloves, minced
• 1 cup red wine (any dry variety)
• 2 teaspoons cumin
• 1 teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1⁄2 cup cilantro leaf, chopped

directions

1. Soak beans overnight.
2. Drain and rinse beans then place them in a large pot with the vegetable stock. Bring to the boil and then simmer for one hour.
3. Add all other ingredients except the wine and cilantro and simmer for at least one more hour.
4. Add the wine and cilantro and cook for a further 15 minutes.
5. If the beans are still a little crunchy, continue to cook the chili until they are soft.