Vegetarian Chili With Black Beans And Peppers Sweet And Hot
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
39
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Virgin Olive Oil (extra)2 large
Garlic Cloves (finely minced)2 tsps
Ground Cumin1 tbsp
Lemon Juice (fresh)1 tsp
Red Pepper Sauce (hot)Directions:
1
Heat oil in medium-size Dutch oven over moderate heat for 1 minute
2
Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes
3
Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce
4
Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes
5
Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes
6
Taste for salt and adjust as needed
7
Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve