BLACK BEAN AND TOMATO CHILI
Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 12
Steps:
- Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.
- Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
- Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
- In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
- Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.
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Danny D Morales
[email protected]This chili is the perfect meal for a busy weeknight. It's quick and easy to make, and it's always a hit with my family.
Ange amanda
[email protected]I'm not a huge fan of black beans, but I really enjoyed this chili. The tomatoes and spices really balance out the flavor of the beans.
Edith Lekoa
[email protected]This chili is a little too spicy for me, but it's still really good. I just add a little less cayenne pepper next time.
Tshilidzi Veronika
[email protected]I added some ground beef to this chili and it was even better! It's now my favorite chili recipe.
Adrian Quezada
[email protected]This chili is a great way to use up leftover black beans and tomatoes. It's also a great vegetarian option.
Farid said Said
[email protected]I've made this chili several times and it's always a hit. It's the perfect comfort food for a cold winter day.
Saad Lewany janan
[email protected]This chili is my new go-to recipe. It's so easy to make and always turns out delicious.
Stephen Millett
[email protected]I made this chili for my family and they all loved it! Even my picky kids ate it up.
Denise Nuckolls
[email protected]Meh.
Sandesh Newar
[email protected]This chili was a total disaster! It was bland, watery, and completely inedible.
Siseneg Epilef
[email protected]I thought this chili was just okay. It was a little too spicy for my taste, and I didn't really care for the texture of the black beans.
celine issa
[email protected]This chili was easy to make and really tasty. I especially liked the addition of the corn and bell peppers.
Benjamin Cooney
[email protected]I'm not usually a fan of vegetarian chili, but this one was really good. The black beans and tomatoes gave it a hearty and satisfying flavor.
monefa Mohammed
[email protected]I made this chili for a party and it was a huge hit! Everyone loved it and couldn't stop talking about how flavorful it was.
HK Muhammadi
[email protected]This chili was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The black beans and tomatoes gave it a great flavor and texture, and the spices were just right.