Recipe by Bec
For a complete meal, serve this spicy chili with fresh-from-the-oven cornbread. Preparation time includes time for soaking beans.
Top Review by Martin H.
Pros: Easy to prepare Very tasty - and not too hot. Cons: Really soupy - not thick like I want chili to be. I tripled the recipe. But next time I make it, I will cut the liquid down by half. It's delicious and wouldn't change anything.
- 1 cup dried black beans
- 6 cups water
- 1 medium onion, chopped (1/2 cup)
- 4 garlic cloves, minced
- 1 tablespoon cooking oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- 4 cups vegetable broth or 4 cups chicken broth
- 1 (16 ounce) can tomatoes, cut up
- 1⁄4 cup dry sherry or 1⁄4 cup water
- 1⁄4 cup plain low-fat yogurt or 1⁄4 cup sour cream
- 1 tablespoon snipped cilantro
Directions See How It's Made
- Rinse beans.
- In a large saucepan combine beans and water- Bring to a boil; reduce heat, and simmer for 2 minutes.
- Remove from heat- Cover and let stand for 1 hour (Or, skip boiling the water and soak beans overnight in a covered pan).
- Drain and rinse beans.
- In a large saucepan or Dutch oven cook the onion and garlic in hot oil till tender.
- Stir in chili powder, cumin, oregano, paprika, salt, and red pepper.
- Cook and stir for 1 minutes.
- Add the beans, broth, undrained tomatoes, and sherry or water.
- Bring to a boil; reduce heat- Cover and simmer for 1 to 1 1/2 hours or till beans are tender.
- To serve, ladle chili into individual bowls and dollop with yogurt or sour cream and sprinkle with cilantro.