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CAFE BRENDA BLACK BEAN VEGETABLE CHILI




Source of Recipe


Chili Nation


Recipe Introduction


from Brenda Langton, owner
of Cafe Brenda in Minneapolis. The Sterns say this vegetarian chili
goes great with a nice hunk of cornbread.


List of Ingredients




2 1/2 cups dried black beans
1 large onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 large carrots, diced
2 ribs celery, chopped
1 red bell pepper, seeded and chopped
2 to 3 jalapeño peppers, seeded and minced
1 tablespoon minced fresh marjoram, or 1 teaspoon dried
1 tablespoon minced fresh oregano, or 1 teaspoon dried
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon crushed coriander seeds
1 1/2 teaspoons salt
Juice of 1/2 lemon
1 ounce unsweetened chocolate
1 cup raw pumpkin seeds
Soy sauce
Sour cream, optional
1 1/2 cups grated Cheddar cheese, optional

Recipe



Pick over the black beans, then soak them in 8 cups of water for 6 to
8 hours. Drain, and cook in 8 cups of water until tender, about 1
hour. Drain, reserving all the cooking liquid.

In a large skillet, sauté the onion in the oil until soft. Add the
garlic, carrots, and celery; sauté 3 minutes. Add the bell pepper and
jalapeño peppers; sauté 3 to 5 minutes longer.

Combine the sautéed vegetables and cooked beans in a large pot. Add
the herbs, spices, salt, lemon juice, and chocolate. Pour in about
1-1/2 cups of the reserved cooking liquid, or as needed, to keep the
chili loose. Simmer 30 minutes, stirring occasionally.

As the chili simmers, place the pumpkin seeds in a sauté pan over
medium-high heat. Dry-toast them, stirring and tossing until the
seeds glisten and begin to brown. Sprinkle with a few drops of soy
sauce, and allow them to cool.

Serve in bowls with the pumpkin seeds sprinkled on top. Add sour
cream and/or grated cheese, if desired. Serves 8-10.