Wheres The Beef Vegetarian Black Bean Chili Recipes

Steps:

• Drain black beans, reserving 1/2 cup liquid. Set aside.
• Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
• Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
• Season to taste with salt and pepper. Ladle chili into bowls to serve.

Steps:

• Soak beans in water to cover by 2 inches, refrigerated, for at least 8 hours (or use the short soak method -- see below).
• Drain.
• Garnish:.
• Mix sour cream with lime juice and refrigerate.
• Chili:.
• Toast cumin, paprika, cayenne and oregano in dry small heavy skillet over moderate heat, stirring constantly, until fragrant and a shade or two darker, about 2 minutes (watch carefully as spiced can burn easily).
• Transfer to a small bowl.
• Finely grind pasilla in spice/coffee grinder, then stir in spices.
• Heat oil in a 6 quart pot over moderately high heat until hot, but not smoking.
• Add onion and pepper and cook, stirring occasionally until onion is golden, 6 to 8 minutes.
• Add garlic, chipotles and spice mixture, reduce heat to moderate and cook, stirring occasionally for 5 minutes.
• Add beans, bay leaf,cocoa, beer and broth, bring to a simmer, covered, until beans are tender, 1 1/2 - 2 hours.
• Add tomatoes, with their juice, and salt to taste and simmer, uncovered for 20-30 minutes , or until chili is slightly thickened.
• Discard bay leaf.
• Just before serving stir in cilantro.
• Serve with Lime Sour Cream.
• Note: Quick Soaking Dried Beans.
• Put the beans in a saucepan and cover with cold water by 2 inches. Bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour. Drain.

Steps:

• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
• Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Steps:

• In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.

Steps:

• In a large pot, saute onions in oil for 5 minutes.
• Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
• Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.