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SPICY BLACK BEAN CHILI
Ingredients
2 1/4 cups (410g) black beans, dried, uncooked
8 cups (1.9L) water
2 cups (480mL) tomato sauce
6 Tbsp (85g) tomato paste
2 Tbsp (30mL) lime juice
2 Tbsp (30mL) red wine vinegar
1 cup (180g) onion, chopped
1 cup (150g) celery, chopped
1 cup (150g) bell pepper, (red or green), chopped
1 whole jalapeno chile pepper, seeds removed and chopped
2 Tbsp (20g) garlic, minced
2 tsp (5g) cumin
2 tsp (5g) chili powder
1 tsp (6g) salt (sea salt if on a corn-free diet*)
1/2 tsp (4g) pepper, freshly ground
2 Tbsp (5g) cilantro leaves, chopped
Directions
Wash beans and place in a large pot, cover with water and soak overnight.
Drain beans and place in a large soup pot. Add 8 cups (1.9L) water to beans and heat to a boil. Simmer for 1 to 1 1/2 hours or until beans are almost cooked.
Add all remaining ingredients except cilantro. Continue cooking for 30 minutes than add cilantro.
Simmer for another 30–45 minutes until beans are soft.
Top with light sour cream or yogurt, if desired. Leftovers freeze well.
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