Spicy Black Bean Chili
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Spicy Black Bean Chili
3 Tbsp. extra virgin olive oil
1 onion, finely chopped
1 carrot finely chopped
½ tsp chili flakes (optional)
2 garlic cloves finely chopped
1 jalapeño pepper, seeded and chopped
2 Tbsp. ground cumin
2 teaspoons paprika (used smoked if you like a smoky flavor)
1 ½ Tbsp. chili powder of your choice (optional)
1 large can or 4 vine ripe tomatoes, chopped
1 can black beans, drained and rinsed well
1 can kidney beans, drained and rinsed well
2 red (or yellow or orange) bell peppers, chopped
1 small can corn (or one fresh corn sliced)
1 cup water or vegetable stock
1 Tbsp. sea salt (more or less to taste)
1 ½ tsp course black pepper
How to:
Heat the olive oil in a large pot over medium heat. Add the chili flakes, onion, carrot and 1 tsp salt, sauté until the onion is translucent, about 5 minutes.
Add the jalapeno, cumin, paprika, chili powder and garlic, and sauté 2-3 minutes until very fragrant.
Add the tomatoes with the liquid to deglaze the bottom of the pan. Stir the bottom of the pot well to pick up all of the spices.
Add the beans, bell pepper, corn, water, salt and pepper. Stir well and let cook for at least 1/2 hour to allow the flavors to combine. Add some water to desired consistency if necessary.
This chili can be stored in the refrigerator in an airtight glass container for up to 3 days. It also freezes well.
Optional garnishes: Fresh Cilantro - Plain Yogurt
What I Eat for bigFou - 2019