Black Bean Chilli Recipe, Mellow-flavored and spicy-sweet, you wouldn’t guess that this chili doesn’t contain meat.

Preparation and Cooking time: 3 hours
Serves: 6

Black Bean Chilli Ingredients:
  • black-bean-chilli.jpg 1 pound uncooked dried black beans
  • 6 cups water
  • 1 bay leaf
  • 3 tablespoons vegetable oil
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 1 can (14-1/2 ounces) tomatoes, undrained
  • 2 to 3 fresh or canned jalapeño peppers,* stemmed, seeded and minced
  • 2 tablespoons chili powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon red wine vinegar
  • 1 cup plain yogurt or sour cream
  • 1/2 cup coarsely chopped fresh cilantro

Black Bean Chilli Cooking Instructions:

  • Sort beans, discarding any foreign material.

  • Place beans in 8-quart Dutch oven.

  • Add enough cold water to cover beans by 2 inches.

  • Cover; bring to a boil over high heat. Boil 2 minutes.

  • Remove from heat; let soak, covered, 1 hour. Drain. Add the 6 cups water and bay leaf to beans in Dutch oven. Return to heat. Bring to a boil. Reduce heat and simmer, partially covered, 2 hours.

  • Meanwhile, heat oil in large skillet over medium heat. Add onions and garlic; cook until onions are tender. Coarsely chop tomatoes; add to skillet. Add jalapeño peppers, chili powder, salt, paprika, oregano, cocoa powder, cumin and cinnamon. Simmer 15 minutes.

  • Add tomato mixture to beans. Stir in wine vinegar. Continue simmering 30 minutes or until beans are very tender and chili has thickened slightly. Discard bay leaf.

  • Ladle chili into individual bowls. Serve with condiments.

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