Okay guys-chili
Ingredients:
1 lbs black beans presoaked (I usually quick soak)
1 16 oz can of diced tomatoes low sodium
2 cans chopped green chili’s
1 medium onion
chopped scallions
1 medium tomato
1 large green pepper
Choice of chili powder (I like Emeril's, it has one of the lowest sodium contents)
1 medium avocado
Meat-I don't eat any red meat, chicken or turkey so I omit though occasionally I will use the crumbles by morning star but really it tastes just great without, you should add what you like browned first.
After soaking make sure you rinse the beans it gets rid of all that nasty gas. Add 6-7 cups of water, bring beans to a low boil for about a half hour to 45 minutes then simmer.
Now I don’t really measure out how much chili powder I use, I use to taste. I typically add about 2 tsp when I start to cook the beans and add more later. After simmering the beans for 1 ½ to 2 hours I add the canned tomatoes and canned green Chili’s, I also add a little more chili powder now. After the beans are starting to soften usually around the 3-4 the forth hour I will add my chopped onion and green pepper and a little more chili powder.
The trick to this chili is the slow cooking, it brings out all the flavors, I typically have my beans soaked and begin cooking them around 8-9 am and the chili is done at 5-6 pm. Your variations are the meat, the water, thicker or not, I like my thick, and how much chili powder. When I serve it I top it with chopped avocado and tomato’s, scallions and a warmed whole wheat tortilla and a romaine salad. Hope I explained so that you guys can understand !
;-)
