Mexican Black-Bean Chili

Name: Mexican Black-Bean Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 bay leaves; 237 milliliters (1/2-inch) pieces green bell pepper; 237 milliliters (1/2-inch) pieces red bell pepper; 237 milliliters (1/2-inch) pieces yellow bell pepper; 425 grams Italian-style tomatoes, undrained and chopped; 1 Tbsp chili powder; 2 teaspoons cumin seeds; 454 grams dried black beans; 237 milliliters minced fresh cilantro; 4 garlic cloves, minced; 1 teaspoons ground cinnamon; 1 teaspoon hot sauce; 2 jalapeño peppers, seeded and chopped; 473 milliliters chopped onion; 2 teaspoons dried oregano; 1 teaspoon salt; 43 grams semisweet chocolate, coarsely chopped

Mexican Black-Bean Chili might be just the soup you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 221 calories, 10g of protein, and 4g of fat. This recipe serves 6. It is perfect for The Super Bowl. This recipe is typical of Mexican cuisine. Head to the store and pick up onion, cumin seeds, jalapeño peppers, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes.

Ingredients you will need

Beans

Water

Equipment you will use

Dutch Oven

Remove from heat; cover and let stand 1 hour.

Drain beans.

Ingredients you will need

Beans

Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in cilantro and hot sauce.

Ingredients you will need

Bay Leaves

Hot Sauce

Cilantro

Beans

Equipment you will use

Slow Cooker

Equipment

Dutch Oven

Slow Cooker

Ingredients

Servings:

bay leaves 237milliliters

(1/2-inch) pieces green bell pepper 237milliliters

(1/2-inch) pieces red bell pepper 237milliliters

(1/2-inch) pieces yellow bell pepper 425grams

Italian-style tomatoes, undrained and chopped 1Tbsp

chili powder 2teaspoons

cumin seeds 454grams

dried black beans 237milliliters

minced fresh cilantro 4

garlic cloves, minced 1teaspoons

ground cinnamon 1teaspoon

hot sauce 2

jalapeño peppers, seeded and chopped 473milliliters

chopped onion 2teaspoons

dried oregano 1teaspoon

salt 43grams

semisweet chocolate, coarsely chopped

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Cava Mestres Reserva Brut 1312. It has 4.6 out of 5 stars and a bottle costs about 19 dollars.