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Black Bean Chili

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  Dried black beans 1 Cup (16 tbs), picked over and rinsed
  Water 4 Cup (64 tbs)
  Olive oil 2 Tablespoon
  Boneless pork shoulder 1 1⁄4 Pound, cut into 1/2 inch chunks
  Onion 1 Large, finely chopped
  Garlic 3 Clove (15 gm), minced
  Hot chili powder 2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Dried oregano 1 Teaspoon
  Canned crushed tomatoes 1 Cup (16 tbs) (With Their Juice)
  Salt 3⁄4 Teaspoon

For the beans: In a 5-quart Dutch oven or stockpot, bring the beans and water to a boil over high heat.
Reduce the heat, cover, and simmer 45 minutes, adding more water if necessary to cover the beans.
Strain, reserving 2 cups cooking liquid, adding water if necessary to make 2 cups.
Rinse and dry the Dutch oven, add the oil, and heat over medium heat.
Saute the pork in 2 batches until golden brown, about 5 minutes per batch.
With a slotted spoon, transfer the pork to a bowl; set aside.
Add the onion and garlic to the pan and cook, stirring frequently, until the onion is tender, about 7 minutes.
Stir in the chili powder, cumin, coriander, and oregano and cook 2 minutes longer.
Stir in the tomatoes, salt, pork, beans, and reserved cooking liquid and bring to a boil.
Reduce the heat, cover, and simmer until the pork and beans are tender, about 1 hour.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Black Bean Chili Recipe