CHILI WITH BLACK BEANS AND PEPPERS
Source of Recipe
Sara Moulton
List of Ingredients
2 TBS extra virgin olive oil
1 Cup chopped onion
1 large celery rib, coarsely chopped
1/2 (1-lb) bag frozen bell pepper stir-fry mix (red, green and yellow; do not thaw)
2 large garlic cloves minced
2 tsp ground cumin
1 tsp dried oregano
3 cups cooked or canned black beans, drained
2 (10 oz) cans diced tomatoes with green chilies, with their liquid
2 TBS frozen orange juice concentrate
1 TBS lemon juice
1/2 tsp hot red pepper suce
4 Cups cooked rice
1/4 C chopped fresh cilantro
Recipe
Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, peppers, garlic, cumin, and oregano and cook, stirring often, until veggies are limp, about 5 minutes.
Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover and simmer 10 minutes.
Mash remaining 1/2 cup beans, mix into chili, cover and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.
Serves 6
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