Smoky Black Bean Chili
Black beans serve as the base for this nice vegetarian meal. When you're in the mood for hearty vegetarian fare, this is a good place to start. The recipe really lends itself to adding all sorts of fresh vegetables. Originally served as part of: Black Bean Chili over Cheesy Grits.
Ingredients
- 1 tablespoon olive oil
- 1 1/4 cups divided onions (chopped)
- 3/4 cup red bell pepper (chopped)
- 6 ounces white button mushrooms
- salt
- 1 clove or to taste garlic
- 1/2 cup frozen kernels corn (defrosted)
- 1 canned in adobo sauce chipotle pepper (chopped)
- 30 ounces canned black beans (drained and rinsed)
- 2 teaspoons dried cumin
- 1 tablespoon ancho chile powder
- 14½ ounces canned tomato (Del Monte Fresh Cut)
- sharp cheddar cheese (shredded)
- salsa (Pace medium hot)
- sour cream
- lime wedges
- canned chopped green chiles
- cilantro (chopped)
Instructions
We begin by reserving 2 tablespoons of the onions for topping the chili. In our dutch oven, we heat the olive oil and sweat the onions on medium-low heat for about 10 minutes. Meanwhile, we mince the garlic and clean and chop the mushrooms. When the onions are tender, we add the red pepper and continue to cook on medium heat for a few minutes. We add the mushrooms and cook until they release their juices. Next we add a little salt and the garlic and saute for 30 seconds. Then we add the corn and chipotle and stir well. We add the black beans and spices and cook for a minute. Finally, we add the tomatoes and simmer, partially covered, for about 20 minutes, stirring occasionally.
We top each serving of chili with the reserved onion, cheese, salsa, sour cream, a squeeze of lime, chopped green chiles, and some cilantro.
Ingredients
- 1 tbsp olive oil
- 1¼ cups onions (chopped, divided)
- 1 clove garlic (or to taste)
- 6 oz white button mushrooms
- ¾ cup red bell pepper (chopped)
- salt
- ½ cup frozen corn (thawed)
- 1 chipotle in adobo (chopped)
- 30 oz canned black beans (drained and rinsed)
- 2 tsp ground cumin
- 1 tbsp ancho chile powder
- 14½ oz canned tomatoes (Del Monte Fresh Cut)
- sharp cheddar (shredded)
- salsa (Pace medium hot)
- sour cream
- lime wedges
- canned chopped green chiles
- cilantro (chopped)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Set aside 2 tablespoons of onion for the topping. Sweat the rest in the oil in a dutch oven over medium-low about 10 minutes.
Grown-up
Meanwhile, mince the garlic and clean and chop the mushrooms.
When the onions are tender, add the pepper and cook on medium a few minutes. Add the mushrooms and cook until they release their juices. Add a little salt and the garlic for 30 seconds.
Stir in the corn and chipotle, then the beans and spices for 1 minute. Add the tomatoes and simmer partly covered about 20 minutes, stirring now and then.
Kid job
Set out the reserved onion and the toppings, and serve over cheesy grits.