Vegetarian Black Bean Chili was a regular on the menu at Laureen's, the gourmet shop I operated in Falmouth, MA from 1986 through 1994. I made a batch the other day and just had a bowl for lunch. Perfect on this very chilly day, so I thought I'd share the recipe with you.
Vegetarian Black Bean Chili
2 bags of dried black beans
1 red pepper
1 green pepper
1 yellow pepper
1 small sweet white onion
1.5 tsp cumin seed
3 tbsp chili powder
1 tbsp salt
2 tsp dried basil
1 tsp dried oregano
1 tsp ground thyme
2 tbsp olive oil
1 - 12oz can of diced tomatoes
1/4 cup red wine vinegar
Place the dried black beans onto a baking sheet and remove any stones or odd looking beans. Then rinse them in a colander:
Place the beans in a heavy sauce pan and fill with water to about an inch over the beans. Bring to a boil and simmer for about 1.5 hours or until beans are tender. Add a good pinch of salt. You'll need to add water a few times (set a timer for 20 minute intervals) to keep the water level about an inch over the beans. (Note: it is not necessary to soak the beans before cooking)
Chop the onion into a dice and set aside:
Do the same with the peppers. Note: I used yellow, orange, and red pepper for this batch.
Add the olive oil to your stock pot and cook the onions until tender. Then add the spices and salt to the onions:
Next add the peppers and saute until the peppers are tender:
Add the chopped tomato to the peppers and onions and allow to simmer, very low, while the beans are cooking.
Once your beans are cooked empty the liquid so that the beans are just barely covered with the water (this water will be black). Add to the cooked onions, peppers and the chopped tomatoes. Cook over low heat for 30 minutes.
Remove from the heat and add the vinegar which brings out the flavor. Allow the chili to sit for about 20 minutes before serving. This will make about a gallon of chili. It can be frozen, and it will also keep in the refrigerator for a week.
Have a comment or question. Post it below. Enjoy!