Black Bean Chili Recipe

Black Bean Chili Recipe


4 c of black beans (dried); rinsed
2 Tbsps of oregano (dried)
1/2 c of olive oil
1 tsp of salt
2 pcs of onions (large); chopped
2 Tbsps of cumin seeds
1.5 c of green peppers; diced
3 Tbsps of garlic; chopped finely
4.5 tsps of paprika (Hungarian)
1 tsp of cayenne pepper
3 c of crushed tomatoes (in puree)
4 pcs of jalapeno (fresh)
1 pc of jalapeno; seeded, deveined minced
1 pc of red pepper (large)
6 ozs of cheese (goat); crumbled
A single sour cream
A single flour tortillas (warm)
Bay leaf


Remove stones from beans. Wash and rinse beans well. Allow to soak for the whole night.

Drain beans then soak them again in water covering beans by 2 inches. Add bay leaf and allow to boil. Reduce heat then allow beans to simmer.

Heat skillet on medium-heat then put in cumin. Add in oregano when seeds as colored. Shake pan often to avoid scorching herbs.

When fragrant becomes strong, remove pan away from heat then mix in cayenne and paprika. Grind spices to produce crumbly powder.

Place the chile inside a preheated oven with a temperature of 375 degrees-F for 3-5 minutes. Set it aside to cool slightly. Remove veins, stems and seeds.

Cut to small bits and grid to produce powder. Heat oil then saute onions on medium-heat ’til translucent. Add in powder, garlic and herbs.

Cook for 5-6 minutes. Mix in tomatoes plus liquid and allow to simmer for 15-20 minutes. Blend this to beans.

Continue to cook beans ’til soft. Add water to cover beans as needed. Season with vinegar and salt as desired; pour chili on

shredded cheese. Garnish with sour cream, chiles and cilantro.

Black Bean Chili Recipe

Leave a Reply