Today I am sharing a recipe I actually made a couple weeks ago, because Chuck and Monica both requested my vegetarian protein recipe this week not be a packaged item, like the Morningstar products I am so fond of. It was inspired by a fabulous bowl of vegetarian chili I had at a restaurant in Boulder and tried to recreate at home. I also wanted to try cooking dried beans, since they are so cheap and I’ve heard so many people say they come out better than canned. I loved it, and can’t wait until I’m eating chili and beans again!
But the beans….well I think I’ll go with canned next time actually. I couldn’t tell the difference. And even after boiling the beans for what seemed like forever, I thought they didn’t seem cooked enough, a little too tough. I would use 2 cans of beans and just put everything in a pot at once and simmer until the carrots are very soft and the chili is thick. It would take so much less time and I’m sure taste just as good.1 lb. black beans (dry) (or 2 cans of beans)
4 cups water 1 yellow onion, chopped 1 red pepper, chopped 1 carrot, chopped fine 6 cloves garlic, crushed 2 tablespoons regular chili powder 1 1/2 teaspoons salt (reduce to 1 tsp if using canned beans)
1 teaspoon ancho chile powder 1 teaspoon chipotle chile powder 1/4 cup tomato paste
1. Soak black beans overnight by putting in a large pot and covering with water by a few inches. Drain and rinse well before using.
2. In a large soup pot, combine soaked beans with 4 cups water and simmer for 60 minutes. Then add everything else. (easy, right?) Bring to a boil, reduce heat, and simmer 60-90 minutes more. Serve with avocado and cilantro.
Serves 8: 224 calories, 1 g fat, 0 g saturated fat, 0 cholesterol, 42 g carbohydrate, 10 g fiber, 13 g protein