Recipe: Hearty Vegetarian Black Bean Chili

Here is my variation on black bean chili. The basic recipe that I adapted was for a black bean and pumpkin chili. This variation is hearty enough to be a complete meal all by itself. Add a salad if you would like a bit more variety on the table. The "heat" level is easily adjusted by altering the amount of jalapenos (and its insides) and the cayenne pepper. The amounts I give are for a moderate heat level.

I start with dry black beans. If you prefer canned beans, you will need to adjust when to add the beans and how long to cook them.

While at the store, I forgot to purchase pre-packaged corn chips, so I resorted to making my own.

Hearty Vegetarian Black Bean Chili

About 8 servings as a main dish

Ingredidents

• 2 cups dry black beans (makes about 4-5 cups cooked)
• 1 Granny Smith apple
• 3 tbsp. water
• 1 tbsp. brown sugar
• 3 tbsp. vegetable oil
• 3 cloves gralic, crushed
• 1 large yellow onion, diced
• 1 hot chili pepper, such as a jalapeno, minced (remove seeds and insides if you prefer less heat)
• 2 total, red, yellow, or orange bell peppers; diced
• 1 cup ground vege-meat (such as Morningstar's Meal Starters)
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes, drained
• 1 cup frozen corn
• 1 to 2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. ground cumin
• 1/2 tsp. ground cayenne pepper (optional)
• 3 tbsp. dark red chili powder
• 5 tbsp. loosely packed, chopped, fresh cilantro
• 1/4 cup Parmesan cheese, grated (optional)
• Corn tortilla chips (optional)

Directions

1. Soak dry beans according to package directions. (Overnight soak retains the bean shape better; quick soak results in easier digestion -- take your pick). Drain and rinse, then begin cooking according to package directions. After about 30-40 minutes, take off heat. Reserve 1 cup of cooking water. Drain and rinse beans. Set aside for later use.
2. Peel and roughly chop apple. Place apple pieces in a food processor or blender, add water and sugar. Blend until mixture is a puree. Set aside.
3. In a large stock pot, heat oil over medium heat. When hot, add garlic and onions and saute until onions start to become tender. Add both hot and bell peppers and contiue to saute for another 2-3 minutes. Add vege-meat and saute until heated through.
4. Add crushed and diced tomatoes, apple puree mixture, reserved cooking water from the beans, beans, corn, salt, black pepper, cumin, chili powder, and cayenne. Mix to combine well. Bring to a boil, then lower heat and simmer for another 30 minutes or until the beans are tender to your preference.
5. Add cilantro, stir to combine, and let simmer for another 5 minutes or so.
6. Serve hot with (optional) cheese sprinkled on top, and corn chips on the side.

Corn Tortilla Chips

Ingredients

• Corn tortillas (as many as you need)
• Some extra virgin olive oil (amount depends on how many chips you make)
• Salt (optional)

Directions

1. Pre-heat oven to 400F.
2. Cut corn tortillas into quarters. Brush both sides of each wedge with a thin layer of olive oil. Alternately, pour a small amount of oil onto a plate and swirl the tortilla wedge on the plate to coat both sides with a thin layer of oil.
3. Arrange oiled wedges onto a baking sheet or stone, making sure they do not overlap. Bake for 7-9 minutes, until edges start to brown and the chips are crisp.
4. Take out of oven. If salting, place the chips into a large bowl, sprinkle some salt and toss to coat. Place chips on cooling rack. They will get dry and crunchy as they cool.