Black Bean, Yellow Pepper, And Cumin Chili Recipe - Cooking Index
Black Bean, Yellow Pepper, And Cumin Chili Recipe - Cooking Index
Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with chopped cilantro and green onions, and serve sides of corn bread and spinach salad. For dessert, try lemon sherbet with sugar cookies.
Serves: 6 people| 6 tablespoons | 90ml | Olive oil |
| 1 | Onion - (12 oz) - coarsely chopped | |
| 1 | Yellow bell pepper - chopped (large) | |
| 1 1/2 tablespoons | 22ml | Cumin seeds |
| 4 teaspoons | 20ml | Minced canned chipotle chilies |
| 3 | Black beans - (15 oz ea) - well drained | |
| 2 | Diced tomatoes with roasted garlic - - (14 1/2 oz ea) | |
| 2 cups | 474ml | Vegetable broth |
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; saute until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds.
Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes.
Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)
This recipe yields 6 servings.
Source:
Bon Appetit, December 2002
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