Cafe Brenda Black Bean Vegetable Chili Recipe

Name: Cafe Brenda Black Bean Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups dried black beans; 1 large onion, chopped; 2 tablespoons olive oil; 4 garlic cloves, minced; 2 large carrots, diced; 2 ribs celery, chopped; 1 red bell pepper, seeded and chopped; 2 to 3 jalapeno peppers, seeded and minced; 1 tablespoon minced fresh marjoram or 1 teaspoon dried; 1 tablespoon minced fresh oregano or 1 teaspoon dried Mexican; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1/2 teaspoon cayenne; 1/2 teaspoon crushed coriander seeds; 1 1/2 teaspoons salt; juice of 1/2 lemon; 1 ounce unsweetened chocolate; 1 cup raw pumpkin seeds; soy sauce; sour cream, optional; 1 1/2 cups grated Cheddar cheese, optional

Servings: persons

2 1/2 cups dried black beans
1 large onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 large carrots, diced
2 ribs celery, chopped
1 red bell pepper, seeded and chopped
2 to 3 jalapeno peppers, seeded and minced
1 tablespoon minced fresh marjoram or 1 teaspoon dried
1 tablespoon minced fresh oregano or 1 teaspoon dried Mexican
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon crushed coriander seeds
1 1/2 teaspoons salt
juice of 1/2 lemon
1 ounce unsweetened chocolate
1 cup raw pumpkin seeds
soy sauce
sour cream, optional
1 1/2 cups grated Cheddar cheese, optional

1
Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours.
2
Drain them and cook in 8 cups of water until tender, about 1 hour.
3
Drain, reserving all the cooking liquid.
4
In a large skillet, saute the onion in the oil until soft.
5
Add the garlic, carrots, and celery; saute 3 minutes.
6
Add the bell pepper and jalapeno peppers; saute 3 to 5 minutes longer.
7
Combine the sauteed vegetables and cooked beans in a large pot.
8
Add the herbs, spices, salt, lemon juice, and chocolate.
9
Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose.
10
Simmer 30 minutes, stirring occasionally.
11
As the chili simmers, place the pumpkin seeds in a saute pan over medium-high heat.
12
Dry-toast them, stirring and tossing until the seeds glisten and begin to brown.
13
Sprinkle a few drops of soy sauce on them and allow them to cool.
14
Serve in bowls with the pumpkin seeds sprinkled on top.
15
Add sour cream and/or grated cheese, if desired.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/2 cups dried black beans, 1 large onion, chopped, 2 tablespoons olive oil, 4 garlic cloves, minced, and more.

Yes, Cafe Brenda Black Bean Vegetable Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cafe Brenda Black Bean Vegetable Chili

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