Black Bean Chili
Author: Sally Sampson
Serves: 12-14 cups
- 4 cups dried black turtle beans, soaked overnight or about 12 cups canned and drained black beans
- 1 tablespoon olive oil
- 1 Spanish onion, coarsely chopped
- 1 red onion, coarsely chopped
- 3 - 4 garlic cloves, finely chopped or pressed
- 1 red bell pepper, diced
- 2 - 3 tablespoons ground cumin
- 2 tablespoons dried Greek oregano
- 2 - 3 tablespoons chili powder
- 2 bay leaves
- 4 1 pound cans whole tomatoes, in their juice, coarsely chopped
- 6 cups water or chicken stock, or more, if needed
- Salt and pepper to taste
- Fresh cilantro
- Fresh basil
- Yellow bell pepper, diced
- Sour cream or Yogurt
- If you are using dried beans, put them in a large pot with enough water to generously cover them. Bring to a boil. Reduce heat to low and cook for about one hour or until the beans are almost soft. Drain and set aside. If you are using canned beans, proceed with recipe.
- Heat a large stockpot over a medium low flame and add oil. When the oil is hot, add the onions, garlic, bell pepper and spices and cook, covered, until the vegetables are soft.
- Raise heat to high, add bay leaves, tomatoes, water and black beans and bring to a boil. Reduce heat to low and cook, partially covered for two hours or until the beans are very soft and the soup has thickened to desired consistency. If necessary, add additional water or stock.
- Garnish with fresh cilantro, fresh basil, scallions, chopped yellow bell pepper and sour cream or yogurt.