Monday, July 29, 2013

Pantry Black Bean Chili

If you were to ask me what are my dreams and hopes for the future, I would say: "Aside from ending all animal cruelty, getting peeps on board with adopting furry companions from shelters instead of pet stores, bringing awareness to spaying and neutering, saving the planet from pollution, improving human welfare, peace and love. Another dream I have is to own a Hello Kitty toaster."

This past weekend, one of my dreams came true. I purchased a Hello Kitty toaster!  Oh joy, where can I take thee? I was thinking what recipe would work well with Hello Kitty toast, and Pantry Black Bean Chili was the one that came to mind.


Pantry Black Bean Chili
Dork alert!
Pantry Black Bean Chili

1 tablespoon olive oil
1 medium sized onion, finely diced
1 green bell pepper, stems removed and finely diced
1 jalapeño pepper (optional), stems removed and finely diced
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes (optional)
½ cup frozen corn kernels, defrosted (I used organic corn)
3 (15-oz cans) black beans, rinsed and drained
1 (15-oz can) tomato sauce
½ cup vegetable broth
Freshly ground black pepper to taste
Salt to taste (use sparingly)

Heat oil in a large pot over medium heat. Add onion, green bell pepper and jalapeño pepper if using. Sauté for about 10 minutes. Add a splash of water if necessary to prevent from sticking to the pot. Add garlic, chili powder, dried oregano, cumin and crushed red pepper if using. Cook for about 2 minutes, stirring often. Add black beans, tomato sauce and vegetable broth. Mix gently and bring to a boil. Cover and reduce heat to medium-low, stirring occasionally. Cook for 20 minutes. Add corn kernels to the chili 5 minutes before it is ready. Season with freshly ground black pepper and taste for salt.

Ladle into bowls and garnish with favorite toppings.

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