Chili is a very famous Mexican recipe. It is so named as it often contains an array of different types of chilies and is prepared by cooking beans in a mixture consisting of tomatoes, ground beef, onions and other spices. The warm taste of chili, makes it an ideal dining table companion for the chilly winter nights.
Although most chilies are cooked with ground beef, this particular recipe is of vegetarian chili. Which means that you can enjoy this light and healthy heart-warming chili, without having to worry about adding ground beef.
Servings Per Recipe: 4-6
Preparation Time Needed: 15-20 minutes
Cooking Time Needed: 25-30 minutes
2 400 grams cans of black beans, drained
2 large yellow onions, peeled and chopped
6 medium tomatoes, chopped and drained
4 large cloves of garlic, chopped
1 teaspoon of red chili powder
1 large red bell pepper, deseeded and diced
2 tablespoons of ground cumin
3 tablespoons of Spanish paprika or sweet pimenton
2 tablespoons of olive oil
1 teaspoon of dried oregano
A handful of chopped fresh cilantro, for serving
Sour cream, for serving
1. First, take the onions and cut them in half. Peel off the skin of the onions and then chop off their basal plates and tips. Once done, chop the onions into small pieces and then set them aside. After that, take the tomatoes and cut them into small pieces as well. Follow that by chopping the bell pepper. For that, take the bell pepper and slice it in half. Remove all the seeds and veins from the bell pepper halves and then dice them.
2. Next, take the fresh cilantro and rinse it under slow running water. Discard the excess water by shaking the bunch of cilantro and then chop it finely. Set aside the chopped cilantro in a bowl and then open the cans of black beans. Drain away the liquid from the cans and reserve it in a bowl. After that, take a large pot and place it on the hob. Keep the flame adjusted on medium high below the pot.
3. Grease the pot with the required amount of olive oil and wait for the oil to get heated up. Once the oil starts to crackle lightly, dump the chopped garlic and onion into the pot to cook them. Cook the onions and garlic for 10-11 minutes or until you start getting a nice aroma of the garlic and the onions turn soft and translucent. Once that happens, dump the diced bell pepper into the pot and cook until it turns tender.
4. Once every vegetable is cooked, add the chili powder, salt, ground cumin, dried oregano and Spanish paprika to them. Stir to combine all the added spices and condiments with the vegetables and then cook the mixture for an additional 2-3 minutes. Once the time elapses, pour the drained black beans into the pot. Follow that by adding the chopped tomatoes and 1/2 cup of the reserved bean liquid.
5. Give a light stir and then turn up the flame to high. Let the chili come to a boil. Once it starts boiling slowly, turn down the flame to medium low and cook it for 15-17 minutes or until the chili thickens up a bit. Once done, serve the hot chili in individual serving bowls and top with a bit of fresh chopped cilantro. Serve the steaming chili with sour cream and onion slices.