Black Bean Chili for a Chilly Night

5 November 2007 at 22:58 3 comments

For weeks now (maybe even months), I’ve been swearing that I’ll start cooking big batches of food on the weekends so that I can take my lunch to work instead of buying pizza or a bagel or some other starchy snack. I finally got it together tonight and made an enormous pot of black bean chicken chili.

The recipe started out as Jack Bishop’s “Black Bean Soup with Cumin, Chiles, and Lime” recipe from A Year in a Vegetarian Kitchen (a recipe I highly recommend, by the way) but quickly metamorphosed into something more like chili than soup, not to mention something definitely not vegetarian. The seasonings and the lime juice, which, in my opinion, make the dish, are all Bishop’s. The chicken, red bell pepper, tomatoes, tomato paste and Worcestershire are my modifications.

Here’s the recipe. By all means, do try this at home.

  • 3 tablespoons canola, peanut or other neutral tasting cooking oil
  • 1 pound ground chicken
  • 2 medium onions, diced
  • 4 medium garlic cloves, minced or pressed
  • 1 jalapeño chile, stemmed, seeded and minced
  • 1 large red bell pepper, stemmed seeded and minced
  • 1 tablespoon chili powder (I mixed Whole Foods’ house brand with the no-frills brand from the local grocery store)
  • 1 tablespoon ground cumin
  • Salt to taste
  • 1 12-ounce bottle of beer (Any of the pumpkin brews now in season are delicious in this recipe. Whatever you do, don’t use anything too bitter.)
  • 1 cup water
  • 3 15-ounce cans black beans, rinsed and drained
  • 1 15-ounce can diced tomatoes with their liquid
  • 1 6-ounce can tomato paste
  • 4 tablespoons lime juice (~2 limes)
  • 1 dash Worcestershire sauce (optional)
  • Sour cream or plain yogurt to garnish
  1. Heat the oil in a large heavy-bottomed pan or Dutch oven over medium high heat. Add chicken and brown, breaking up any large chunks of meat. With a slotted spoon, remove the browned chicken from the pan to a bowl. Set aside while you sauté the vegetables.
  2. Add onions and sweat them until they’re translucent. Stir in the garlic and peppers and cook until fragrant.
  3. Return the chicken to the pan. Add the chili powder, cumin and salt and stir to blend well with the chicken and vegetables. Cook until the spices are fragrant.
  4. Add the beer and water. Increase the heat and bring to a boil. Let simmer until the alcohol burns off, about 5 minutes.
  5. Add the beans, tomatoes and tomato paste. Stir to blend with the rest of the ingredients and bring back to a boil. Simmer for about 10 minutes.
  6. Add the lime juice and optional Worcestershire sauce. Taste and add salt if desired.
  7. Serve garnished with yogurt or sour cream.

Serves: 6


Entry filed under: Food, Life, NaBloPoMo, Recipes. Tags: , .

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3 Comments Add your own

  • 1. mars  |  6 November 2007 at 13:10

    I think I’ll try this this weekend! yay!

  • 2. mars  |  6 November 2007 at 13:12

    oh and PS – I plan on making your smoked fish chowdah recipe tomorrow night! (though I’ll use cod and crispy bacon!) yum

  • 3. AmyP  |  6 November 2007 at 13:58

    It’s even more delicious the second day. I was eating some leftovers for lunch when I read your comment.


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