Fiesta Black Bean Chili

*Use fresh jalapeño peppers or more jalapeño sauce for a
hotter dish.

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Ingredients

3 15.5-ounce cans black beans OR 1 lb. dry black beans
2 Tablespoons oil
1 1/2 cups chopped onion
1 1/2 cups chopped green or red sweet pepper
1 1/2 cups chopped celery
3 cloves garlic, pressed or minced
4 14-ounce cans tomatoes, cut up or diced
1/2 cup raisins
1/4 cup red wine vinegar
4 teaspoons chili powder
1 tablespoon dry parsley (3 Tablespoons fresh)
1 teaspoon sugar
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
1/4 teaspoon black pepper
1 teaspoon bottled jalapeño sauce*
1 large bay leaf (or 2 small)
1 12-ounce can beer

Number of Servings : 12

Serving Size: 253 g

*Use fresh jalapeño peppers or more jalapeño sauce for a
hotter dish.

Directions

  1. Cook dry beans to tender, adding 1-3 teaspoons salt to water (or use canned beans).
  2. Heat oil in 1 1/2 gallon (6 quart) pot over medium to low heat.
  3. Add onion, cook for 3-5 minutes
  4. Add green or red pepper, cook 3-5 minutes
  5. Add celery and garlic, cook 3-5 minutes, stir occasionally.
  6. Add remaining ingredients to cooked vegetables.
  7. Cover pot and simmer for 1 to 2 hours. (Crockpot – Low 4-12 hours.)
  8. Remove bay leaf.
  9. Serve hot with additional jalapeño sauce.
  10. Top with Swiss or mozzarella cheese, if desired.
  11. Freeze half to serve another time.

Yield: 12 servings.