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Black Bean Chili

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, C
    MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup dried black beans, soaked overnight in hot water to cover

    2. 1 tablespoon olive oil

    3. 1/3 cup chopped onions

    4. 1 tablespoon minced garlic

    5. 1 tablespoon seeded and chopped jalapeÒo peppers

    6. 6 cups Basic Chicken Stock

    7. 1 tablespoon freshly squeezed lime juice

    8. 1 teaspoon Emerilís Southwest Seasoning

    9. 1 teaspoon chili powder

    10. 1 teaspoon ground cumin

    11. 1/2 teaspoon salt

    12. 3 turns freshly ground black pepper

    13. 1/4 cup coarsely chopped fresh cilantro

    Instructions Jump to Ingredients ↑

    1. Drain and rinse the beans. Heat the oil in a large skillet over high heat. Add the onions, garlic, jalapeÒos, and beans and sautÈ, stirring occasionally, for 2 minutes. Add the stock, lime juice, Southwest Seasoning, chili powder, and cumin. Bring to a boil, lower the heat, and simmer for 50 to 60 minutes, or until the beans are tender.

    2. Stir in the salt, pepper, and cilantro and simmer for about 5 minutes longer. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat, stirring occasionally.

    3. Yield : 2 cups

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