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Paradise Cafe's Black Bean Chili

Serves 8

1 1/2 tablespoon olive oil
3/4 cup diced yellow onion
1/2 cup diced green bell pepper
1 minced fresh jalapeno, seeded
1/2 teaspoon minced garlic
3 tablespoons chili powder
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 can (15 ounce size) crushed tomatoes
4 cans (16 ounce size) black beans, undrained
1 can (4 ounce size) diced green chilies, undrained
Tabasco sauce to taste (optional)

Sour cream
Shredded cheddar cheese
Diced red onion

Heat olive oil in a Dutch oven or other wide, deep pot set over medium heat. Add onion, green bell pepper, jalapeno and garlic. Cook until onions begin to soften, about 3 minutes.

Add chili powder, salt, cumin, coriander, cayenne pepper, crushed tomatoes, black beans and diced green chilies. Stir well.

Bring to a boil. Reduce heat to medium-low. Cook, covered, about 15 minutes. Taste for seasonings. Add more pepper or Tabasco if you'd like it hotter. If chili is sticking, or you'd like it thinner, add 1/2 cup water while cooking.
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