Ingredients: |
Ingredients: 1 c dried black beans (picked over and rinsed)
6-7 c broth (chicken or vegetable)
1 28oz can plum tomatoes drained (reserve juice) chop finely
2 tbs tomato paste
2 c finely chopped large onion divided
2 or 3 halved and seeded jalapeno
1 rib celery finely diced
1 peeled carrot finely diced
2 garlic cloves minced, divided
1 bay leaf
1 tsp cumin
3/4 tsp oregano crumbled
1/2 tsp coriander
1/2 tsp freshly ground black pepper
pinch ground cloves
1 tbs olive oil
3/4 c long-grain brown rice
1 large or 2 small zucchinis diced
1/2 large or 1 small red pepper, diced
1 1/2 tbs chopped fresh basil or 1 1/2 tsp dried crumbled basil
salt to taste
ground black pepper to taste
red pepper flakes to taste
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Directions: |
Directions:Boil black beans and drain or soak for at least 10 hrs in water to cover by 4". Place beans in lg pot. Add 5 c broth, tomatoes w their liquid, tomato paste, 1 c onion, jalapeno, celery, carrot,
1 tsp garlic, bay leaf, cumin, oregano, coriander, 1/2 tsp black pepper and cloves. Bring to boil, reduce heat, cover w lid ajar, simmer, stirring occasionally 2 hrs or until beans are soft. Meanwhile in skillet, heat oil, add rice w remaining c of onion, 1/2 tsp garlic, zucchini, pepper, basil (only if dry). Saute 5-7 minutes or until onion are translucent. To cooked beans add rice mixture and 1 c broth. Bring to boil, reduce heat to low. Cover pan and simmer 25-30 min or until rice is tender. Add more broth if needed. Stir in basil (if fresh). Season with salt and pepper and add red pepper flakes. Simmer 10 minutes longer. Remove jalapeno and bay leaf before serving. Serve w grated Monterey Jack cheese and minced scallions. |
This recipe for Vegetarian Chili is from