Vegetarian Chili With Black Beans And Peppers Sweet And Hot

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Fresh or frozen chopped onion
1 cup	110g / 3.9oz	Celery rib - trimmed, and (large)
		Coarsely chopped
8 oz	227g	Frozen bell pepper stir-fry mix - (red, green, and
		Yellow peppers; do not thaw)
2		Garlic cloves - finely minced (large)
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Dried oregano - crumbled
3 cups	480g / 16oz	Cooked or canned black beans - drained
2		Diced tomatoes with chilies - (10 oz ea) - with their liquid
2 tablespoons	30ml	Frozen orange juice concentrate
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Hot red pepper sauce
4 cups	640g / 22oz	Al Dente Make Ahead Rice - (see recipe), reheat
1/4 cup	4g / 0.1oz	Coarsely-chopped fresh cilantro

Recipe Instructions

Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.

Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.

Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9609) - from the TV FOOD - NETWORK

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