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Categories:
black beans olive oil green bell pepper onions garlic carrots pepper ground cumin oregano tomatoes pepper red
Viewed: 61 - Published at: 2 years agoIngredients
- 3 cups dried black beans (turtle beans)
- 2 tablespoons olive oil
- 1 large green bell pepper, cored, seeded, finely chopped (about 2 cups)
- 2 large onions, finely chopped (about 6 cups)
- 8 cloves garlic, finely minced (about 1/3 cup)
- 2 large carrots finely chopped (about 2 cups)
- 1 canned chipotle pepper in adobo sauce, seeds discarded, finely chopped
- 1 tablespoon ground cumin
- 2 tablespoons dried oregano leaves
- 1 28-ounce can low-sodium crushed or diced tomatoes
- 1/4 cups white vinegar
- 1 teaspoon pepper
- Suggested garnish: finely chopped red or green onion or cilantro with a dollop of nonfat sour cream or Greek yogurt.
Method
- Rinse beans 2 or 3 times. Then, place in a very large pot, add half each of the green pepper and garlic and cover with 3 quarts of hot water. Cover the pot and bring to a gentle boil, then simmer for 90 minutes or until beans are tender, but still firm. This cooking method replaces soaking the beans overnight.
- Place olive oil in another large skillet and saute remaining green pepper, garlic, onions, and carrots until very tender, 20-30 minutes.
- Add cumin, oregano, tomatoes, vinegar and chipotle to sauteed vegetables and simmer 10 more minutes.
- Add vegetables to the beans and cook over medium-low heat, stirring often, until beans can be mashed with a spoon, 10-20 minutes.
- Use a blender or food processor to puree 3-4 cups of chili and add back into pot, mixing it all together. Dish up, garnish, and serve.
- Per 1 cup serving: 256 calories,13g protein, 47g carbohydrate, 3g fat, 1g sat fat, 2g mono fat, 1mg cholesterol, 16g fiber, 128mg sodium.
