Black Bean Chili
Black beans are high in protein!
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Ingredients
  1. 4 cups dried black beans, rinsed
  2. 2 tablespoons cumin seed
  3. 2 tablespoons dried oregano, mexican
  4. 1/2 cup olive oil
  5. 2 large onions, chopped
  6. 1 1/2 cups green bell peppers, finely diced
  7. 3 tablespoons minced garlic
  8. 4 1/2 teaspoons paprika
  9. 1 teaspoon cayenne pepper
  10. 1 teaspoon salt
  11. 3 cups crushed tomatoes in puree
  12. 4 each fresh jalapeno peppers, seeded and deveined, finely diced
  13. 1 large red bell pepper
  14. 6 ounces goat cheese, crumbled
  15. sour cream
  16. warm flour tortillas
Instructions
  1. Place beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours.
  2. Drain beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until beans are tender but not mushy, about 2 hours. Add water as necessary.
  3. Drain beans, reserving 3 cups liquid. Return beans to pot along with 1 cup of the cooking liquid.
  4. Meanwhile, preheat the oven to 325 degrees.
  5. Place cumin and oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes.
  6. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add cumin and oregano mixture, paprika, cayenne, and salt. Cook until onions are soft, about 10 minutes.
  7. Mix in tomatoes and jalapenos. Bring to a boil. Gently stir into the beans. If necessary, thin with reserved liquid.
  8. Char and peel the red bell pepper. Dice into 1/4" pieces.
  9. Place 1 oz goat cheese in each bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately.
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