Hearty Red & Black Bean Chili

INGREDIENTS

1 ½ CUPS Dry Red Beans
1 ½ CUPS Dry Black Beans
1 TSP Canola Oil
1 Onion
1 Bell Pepper
4 Galic Cloves
½-¾ TSP Chipotle or Cayenne Pepper
4 TSP Cumin
28 oz. Diced Tomatoes


STEPS

1. Prior to making the recipe: soak 1 ½ c. each of dry black beans and kidney beans in a large bowl overnight in enough water to cover. Next rinse and cook on high in 12 c. of clean water until they reach boiling point. Reduce heat and cook for about 1- 2 hours, until desired tenderness is reached.

2. Dice garlic and chop onion and bell pepper into small bite-size pieces. In a medium size pan, heat canola oil over medium heat.

3. Add onion and bell pepper, stirring occasionally for about 5 minutes.

4. When onions are soft, add garlic and continue to stir occasionally. Add cumin and either chipotle or cayenne seasoning. Stir to coat vegetables.

5. Add diced tomatoes with juice and cooked beans. Simmer on low for approximately 30 minutes.

6. Taste and adjust spices as needed. Serve hot. Refrigerate or freeze leftovers.


TIPS 

1. If you are in a time pinch, substitute canned beans for dried beans. Make sure to wash beans before use!

2. For a healthy twist, top chili with greek yogurt instead of sour cream!


Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

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