Recipe courtesy of Tracy Rabenberg

Mexican Black Bean Chili

Name: Mexican Black Bean Chili
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: about 3 quarts
Cuisine: mexican
Ingredients: 3 pounds black beans, dry; 2 quarts water; 1 1/2 cups onions, chopped; 1/2 cup green pepper, chopped plus 1/4 cup green pepper, chopped; 2 tablespoons chipotle chili pepper; 1 tablespoon salt; 1 tablespoon black pepper; 1 quart chili sauce; 1/4 cup red pepper, chopped; 1/2 cup tomatoes, diced; 3 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon lime juice; 2 bunches cilantro, chopped; 3 cups water or vegetable stock

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Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: about 3 quarts

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Ingredients

3 pounds black beans, dry

2 quarts water

1 1/2 cups onions, chopped

1/2 cup green pepper, chopped plus 1/4 cup green pepper, chopped

2 tablespoons chipotle chili pepper

1 tablespoon salt

1 tablespoon black pepper

1 quart chili sauce

1/4 cup red pepper, chopped

1/2 cup tomatoes, diced

3 tablespoons chili powder

1 tablespoon cumin

1 teaspoon lime juice

2 bunches cilantro, chopped

3 cups water or vegetable stock

Directions

Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.

Recipe courtesy of Tracy Rabenberg, Apples Catering, Minneapolis, MN