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Don’t be put off by the long list of ingredients, this is truly the best black bean chilli you will ever taste— a five star recipe!
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) chilli 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 yoghurt, if desired. Leftovers freeze well.
