Vegetarian black bean chili

4 servings

Ingredients

Quantity Ingredient
2 cups Dried black beans, soaked
Overnight
6 cups Water, or more as needed
1 cup Beer
¼ cup Olive oil
2 smalls Red onions, cut into 1/4inch
Dice
1 Green pepper, cored, seeded,
And cut into 1/2inch cubes
2 Ribs celery, coarsely
Chopped
1 medium Carrot, coarsely chopped
2 Zucchini, cut into 1/4inch
Dice
1 Red bell pepper, cored,
Seeded, and cut into 1/4inch
Dice
1 Yellow pepper, cored, seeded
And cut into 1/4inch dice
4 larges Cloves garlic, coarsely
Chopped
1 small Bunch flatleaf parsley,
Leaves only coarsely chopped
3 tablespoons White wine vinegar
2 tablespoons Ground cumin
2 tablespoons Paprika
1½ tablespoon Dried oregano, crumbled
1 teaspoon Freshly ground black pepper
1 teaspoon Dried red pepper flakes
¾ teaspoon Salt
8 Canned plum tomatoes, cut
Into 1inch cubes
1 cup Fresh or thawed frozen corn
Kernels
3 tablespoons Lemon juice
Crema or sour cream, for
Garnish
1 cup Grated jack cheese, for
Garnish
4 Green onions, light and dark
Green parts only, thinly
Sliced

Directions

Drain the beans and rinse them under running water. In a large soup pot, combine the beans and the water and bring to a boil over mediumhigh heat, skimming any scum which rises to the surface. Add the beer, return the liquid to a boil, then reduce the heat. Simmer covered for 45 minutes to 1 hour, until the beans are tender but not falling apart. Check the beans occasionally to see if they need more water. Drain in a colander, reserving the cooking liquid.Meanwhile, in a very large, heavy skillet with high sides, heat the olive oil over mediumlow heat. Add the red onion, green pepper, celery, and carrot and cook for about 8 minutes, stirring occasionally, until softened. Add the zucchini and the red and yellow bell peppers, and continue cooking for about 10 minutes more, or until all the vegetables are nicely softened. Add the garlic and cook for about 2 minutes, until the aroma is released. Add 3 cups of the reserved beancooking liquid, half of the parsley, the vinegar, and the spices.

Cover the pan and simmer for about 30 minutes, stirring occasionally.

Add the drained black beans, tomatoes, corn, tables lemon juice and cook for 15 minutes more. Stir in the remaining parsley and serve in heated bowls, garnishing each one with a little crema or sour cream, grated cheese, and green onion. Yield: 6 to 8 servings

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