January 21st, 2010 1 Comments
I signed up for NutritionMD.org’s ‘be a vegan’ newsletter before New Years. To be honest, I never actually considered being a vegan, a vegetarian maybe ( I could never give up cheese), but I was curious about the recipes.
Some are a little to vegan-extreme for me, but others are easily modified for my personal taste. I was intrigued by their recipe for black bean chili, complete with calorie info, and I barely changed it. I’ve made this recipe twice now, with my own little twist, and both times it turned out AMAZING!! I’ve even let the soup thicken a bit, then blended it (just in my regular blender) to make dip. I brought it to humidhaney’s house for a pot-luck and it was a huge hit, if I may say so myself. It only takes about an hour to chop, simmer, and thicken and it was super, super easy. Here’s my take on the original:
Makes about 2 quarts (8 1-cup servings)
1-2 cups of chicken stock (depending on how much you wanna make)
1/2 cup water
2 medium onions, chopped (I did one red and one white)
4 garlic cloves (press them with a knife and leave then whole in the soup to be removed before serving or not if you decide to blend)
oregano, cumin, black pepper, salt, chili powder, and cinnamon to taste (about 1 tsp each — try smaller amounts first and be sure to taste along the way!)
1 4-ounce can diced green chilies
1 15-ounce can crushed tomatoes
3-4 15-ounce cans black beans, undrained
1-2 dried ancho chiles
Chopped fresh cilantro (optional but I sincerely recommend it!)
- Heat water and chicken stock in a large pot until steamy. Add onion and garlic. Cook over medium heat, stirring frequently, until onion is soft, about 5 minutes.
- Stir in diced chilies, tomatoes, and black beans. Add oregano, cumin, cinnamon and black pepper. Simmer 20 minutes, or longer for a thicker chili. Garnish with cilantro, if using.
- If you’d like add some fresh tomato to garnish as well. And don’t forget the shredded cheddar cheese and sour cream!
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