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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 4 |
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For a complete meal, serve this spicy chili with fresh-from-the-oven cornbread. Preparation time includes time for soaking beans. Ingredients:
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:
1. Rinse beans.
2. In a large saucepan combine beans and water- Bring to a boil; reduce heat, and simmer for 2 minutes.
3. Remove from heat- Cover and let stand for 1 hour (Or, skip boiling the water and soak beans overnight in a covered pan).
4. Drain and rinse beans.
5. In a large saucepan or Dutch oven cook the onion and garlic in hot oil till tender.
6. Stir in chili powder, cumin, oregano, paprika, salt, and red pepper.
7. Cook and stir for 1 minutes.
8. Add the beans, broth, undrained tomatoes, and sherry or water.
9. Bring to a boil; reduce heat- Cover and simmer for 1 to 1 1/2 hours or till beans are tender.
10. To serve, ladle chili into individual bowls and dollop with yogurt or sour cream and sprinkle with cilantro.
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