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01-31-2012, 04:09 PM
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#1
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Head Chef
Join Date: Jan 2011
Posts: 1,119
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TNT No Meat Chili
This will easily please carnivores.
BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI
6 tblsp olive oil
1 12-oz onion coarsely chopped (about 3 cups)
1 large yellow bell pepper, coarsely chopped
1-1/2 tblsp cumin seeds
4 tsp minced canned chipotle chilies
2-4 garlic cloves (to taste), chopped fine
3 15-oz cans black beans, well drained
2 14-1/2 oz cans diced tomatoes with roasted garlic
2 cups vegetable broth
Heat oil in heavy large pot over medium-high heat. Add onion, bell
pepper, and cumin seeds. Saute until onion is soft and golden,
stirring often, about 10 minutes. Add chipotles and garlic and
stir 30 seconds. Add black beans, diced tomatoes with juices, and
vegetable broth. Bring to boil, reduce heat to medium. Simmer
uncovered until liquid is reduced by half, stirring occasionally,
about 30 minutes. Transfer 2 cups of chili to blender or processor.
Blend to coarse paste, return to pot. Simmer chili to thicken as
desired. Season to taste with salt and pepper.
Craig
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
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01-31-2012, 06:16 PM
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#2
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Executive Chef
Join Date: Mar 2010
Location: south central coast/California
Posts: 2,963
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Quote:
Originally Posted by CraigC
This will easily please carnivores.
BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI
6 tblsp olive oil
1 12-oz onion coarsely chopped (about 3 cups)
1 large yellow bell pepper, coarsely chopped
1-1/2 tblsp cumin seeds
4 tsp minced canned chipotle chilies
2-4 garlic cloves (to taste), chopped fine
3 15-oz cans black beans, well drained
2 14-1/2 oz cans diced tomatoes with roasted garlic
2 cups vegetable broth
Heat oil in heavy large pot over medium-high heat. Add onion, bell
pepper, and cumin seeds. Saute until onion is soft and golden,
stirring often, about 10 minutes. Add chipotles and garlic and
stir 30 seconds. Add black beans, diced tomatoes with juices, and
vegetable broth. Bring to boil, reduce heat to medium. Simmer
uncovered until liquid is reduced by half, stirring occasionally,
about 30 minutes. Transfer 2 cups of chili to blender or processor.
Blend to coarse paste, return to pot. Simmer chili to thicken as
desired. Season to taste with salt and pepper.
Craig
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You must mean "This will easily please Vegetarians" Sounds like a good recipe. Thank you.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-31-2012, 11:53 PM
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#3
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Chef Extraordinaire
Join Date: Aug 2004
Location: joisey
Posts: 15,243
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that's not food, that's what food eats!
lol, j/k. looks good, i think my family would enjoy this. copied and saved. thanks, craigsy.
__________________
in nomine patri, et fili, et spiritus sancti.
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02-01-2012, 06:59 AM
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#4
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Head Chef
Join Date: Jan 2011
Posts: 1,119
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Quote:
Originally Posted by Kayelle
You must mean "This will easily please Vegetarians" Sounds like a good recipe. Thank you.
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I actually meant that it will please a carnivor, even though it is vegetarian.
Craig
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
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02-01-2012, 09:20 AM
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#5
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 3,108
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I like beans as well as meat in my chili and find a ratio by weight of 50-50 can yield a chili with a thick tasty sauce. I save my tomatoes for the pasta sauce.
__________________
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TNT No Meat Chili
CraigC
This will easily please carnivores.
[FONT=Arial]BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI[/FONT]
[FONT=Arial]6 tblsp olive oil[/FONT]
[FONT=Arial]1 12-oz onion coarsely chopped (about 3 cups)[/FONT]
[FONT=Arial]1 large yellow bell pepper, coarsely chopped[/FONT]
[FONT=Arial]1-1/2 tblsp cumin seeds[/FONT]
[FONT=Arial]4 tsp minced canned chipotle chilies[/FONT]
[FONT=Arial]2-4 garlic cloves (to taste), chopped fine[/FONT]
[FONT=Arial]3 15-oz cans black beans, well drained[/FONT]
[FONT=Arial]2 14-1/2 oz cans diced tomatoes with roasted garlic[/FONT]
[FONT=Arial]2 cups vegetable broth[/FONT]
[FONT=Arial]Heat oil in heavy large pot over medium-high heat. Add onion, bell [/FONT]
[FONT=Arial]pepper, and cumin seeds. Saute until onion is soft and golden, [/FONT]
[FONT=Arial]stirring often, about 10 minutes. Add chipotles and garlic and [/FONT]
[FONT=Arial]stir 30 seconds. Add black beans, diced tomatoes with juices, and[/FONT]
[FONT=Arial]vegetable broth. Bring to boil, reduce heat to medium. Simmer [/FONT]
[FONT=Arial]uncovered until liquid is reduced by half, stirring occasionally, [/FONT]
[FONT=Arial]about 30 minutes. Transfer 2 cups of chili to blender or processor.[/FONT]
[FONT=Arial]Blend to coarse paste, return to pot. Simmer chili to thicken as[/FONT]
[FONT=Arial]desired. Season to taste with salt and pepper. [/FONT]
Craig
3 stars
1 reviews
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