Black Bean Vegetarian Chili
|Black turtle beans||2 Cup (32 tbs)|
|Vegetable oil||2 Teaspoon|
|Garlic||4 Clove (20 gm)|
|Chili powder||3 Tablespoon|
|Dried oregano||1 Teaspoon|
|Canned plum tomatoes||28 Ounce|
|Sweet red peppers||3|
|Corn||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Plain yogurt||1 Cup (16 tbs)|
|Grated mozzarella cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Diced mild green chilies||1⁄2 Cup (8 tbs)|
In saucepan, cover beans with water and soak for 3 hours; drain.
Cover again with water and bring to boil; reduce heat to medium-low and simmer for 30 to 40 minutes or just until tender.
In Dutch oven, heat oil over medium heat; cook onions and garlic for 5 minutes or until tender and fragrant.
Stir in chili powder, cumin, paprika and oregano; cook, stirring, for 30 seconds.
Stir in tomatoes and jalapeno peppers; cook for 10 minutes.
Drain beans and add to tomato mixture.
Add up to 2 cups (500 mL) fresh water, if necessary, to cover beans with 1 inch (2.5 cm) of liquid.
Cover and bring to boil; reduce heat to medium-low and simmer for 1 hour.
Add red peppers; simmer for 30 minutes or until beans are tender.
Add corn; cook for 10 minutes.
Add parsley, salt and pepper; taste and adjust seasoning.
Serve with garnishes to spoon onto chili.