Thursday, June 03, 2010

recipe: quick and easy black bean chili


Despite the fact that I have lived in Texas for the last six (six!) years, I am not a Texan by birth. By birth, I am a New Yorker (Long Island to be exact) and while I credit the Northeast with much of my personal growth, it is in Texas that I learned how to cook. What started as pure necessity (have you tried being a vegetarian, nevermind a vegan, in East Texas? You could starve. I almost did!) soon morphed into a true love affair. Now, there is no place I would rather be than in my kitchen, cooking up a delicious meal to feed a crowd of friends.

Chili is one of my crowd-feeding (and crowd-pleasing) staples. This recipe is quick and easy, and I usually make a batch of cornbread and collard greens while it's simmering on the stove. My heart may belong to New York, but my stomach is definitely fond of the South (veganized, of course). ;)


Quick and Easy Black Bean Chili 

4 cups black beans
1 Tbsp olive oil 
2 poblano peppers, chopped
1 large yellow onion, chopped
32 oz can crushed tomatoes
2-3 Tbsp chili powder
1 handful of semisweet vegan chocolate chips


1. Pour olive oil into a large pot. Add chopped peppers and onions and saute for 5-10 minutes, until the vegetables have softened.

2. Add chili powder and stir to coat. Let cook for another 30 seconds.

3. Add black beans and crushed tomatoes. Turn heat to low, cover and let simmer for 20-30 minutes, stirring occasionally. When you have about five minutes of simmer time left, stir in the handful of chocolate chips so they melt.

4. Serve and enjoy! (I recommend eating with a spoon. It's the Southern way!)