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BLACK BEAN CHILI-2

Source of Recipe

Sabrina Nelson


Recipe Introduction

Servings: 6-8

Recipe Link: www.drmcdougall.com

List of Ingredients

2 cups dried black beans (or drained pre-soaked dried beans)
1-2 onions, coarsely chopped
1-2 teaspoons minced garlic
1 large red bell pepper, seeded and chopped
2 celery stalks, chopped
1-2 carrots, chopped
1-2 dried chipotle peppers, seeded and chopped
2 tablespoons chili powder
1 28 ounce can diced fire roasted tomatoes
1 32 ounce carton vegetable broth
1/2 cup dried TVP (textured vegetable protein)


Recipe

Beans: Several options: Soak beans overnight, quick soak (bring to boil, cook 2 minutes, rest for 1 hour-or use pressure cooker quick soak method)
OR
do not soak (this is my method and it works just fine).
Place the onions and garlic in the pot with a small amount of water and cook until softened. Add bell pepper, celery, and carrots and cook for a few minutes longer. Add the remaining ingredients, cover, bring to pressure and cook at high pressure for 11 minutes. (Or bring to a boil, cover, reduce heat and cook for about 3 hours.) Use quick or natural pressure release.
Puree about 1 cup of the chili and return to pot. Mix well and serve.
Season with a splash of tamari (soy sauce), if desired.
Hints: There are a lot of variations that you can make with this chili.
Use more garlic and chipotle peppers (found in natural food stores or Mexican markets) if you like your chili spicy. If you don't have a bell pepper, make the chili without it. Use baby carrots instead of large carrots to save chopping time. Most people recommend soaking dried beans before cooking, however this is a step that I usually omit with no problem in cooking times or in tenderness of the beans. TVP can be found in the bulk section of most natural food stores.