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Recipe Name: All-bean Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Cup(s) Black or red kidney or other
beans sorted and
Soaked
2 Teaspoon(s) Epazote, optional
4 Teaspoon(s) Cumin seeds
2 Teaspoon(s) Dried oregano
Preferably Mexican
3 Onions, finely diced
3 Tablespoon(s) Vegetable oil
4 Garlic cloves, coarsely
chopped
Salt
4 Teaspoon(s) Sweet paprika
2 Tablespoon(s) Ground red chile, up to 3
2 Cup(s) Peeled and seeded and
chopped tomato juice
reserved
1 Teaspoon(s) Pureed chipotle chile, up to
2
1/4 Cup(s) Chopped cilantro
A dash of red wine or sherry
Vinegar
Sour cream
1 Poblano or long green chile
Roasted and peeled and
sliced
Cilantro sprigs
Directions:
beans, other beans can be used with great success here, such as Jacobs
cattle, pinto, or red kidney. Bean chili will keep for 4 to 5 days. To
rewarm, thin it with a little water, heat it gently, and be sure to
taste before serving. A splash of vinegar will wake it up if it seems
dull. Drain the beans. Put them in a soup pot, add the epazote and
fresh water to cover by 4 inches, and boil for 5 to 10 minutes. Remove
any surface scum. Lower the heat and simmer, partially covered. While
they're cooking, toast the cumin seeds in a dry skillet over medium
heat. When they turn fragrant, add the oregano, shaking the pan so
that the herbs don't burn, for about 5 seconds. Turn them onto a plate
to cool, then grind to a powder. Saute the onions in the oil in a
skillet over medium heat for 7 to 8 minutes. Add the garlic, 1 1/2
teaspoons salt, the cumin mixture, paprika, and ground chile. Lower
the heat and cook until the onions are soft, another 5 minutes. Add
the tomatoes and juice, 1 teaspoon chipotle puree, and the cilantro.
Simmer for 15 minutes, then add this mixture to the beans. Continue
cooking until the beans are completely soft, about 30 minutes
altogether, making sure the water level stays at least an inch or two
above them. Taste and season with more chipotle and salt, if needed,
and add a dash of vinegar to the flavors. Ladle the beans into bowls
and garnish with a spoonful of sour cream, the chile strips, and a
sprig of cilantro. . Per serving: 86 Calories (kcal); 7g Total Fat;
(70% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol;
2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable;
0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Madison's
Vegetarian Cooking for Everyone, page 323 Converted by MM_Buster
v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 278
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 68.4mg
Sodium: 273mg
Potassium: 461mg
Carbohydrates: 10.6g
Fiber: 2.9g
Sugar: 3.9g
Protein: 21.2g


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