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Black Bean Chili With Spicy Tomato Salsa

Diet.Chef's picture
Ingredients
  Dried black beans/Fresh black beans, they can be used immediately 1 Pound, soaked overnight and drained
  Onion 1 Medium, diced
  Garlic 3 Clove (15 gm), minced
  Serrano chilies 4 , finely chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Tomatoes 4 Medium, diced
  Cucumber 1⁄2 Medium, diced
  Cilantro 1 Bunch (100 gm), coarsely chopped
  Red onion 1 Medium, diced
  Serrano chilies 2 , finely chopped
  Garlic 1 Clove (5 gm), minced
  Limes 2 , juiced
Directions

Place the beans in a large stockpot.
Add water until the level is 2 inches above the beans.
Add the onion, garlic, and chilies.
Turn the heat to high.
As the beans heat up, skim the foam off the top.
When the beans come to a boil, turn the heat to low and simmer until tender, about 1 hour.
Season with salt and pepper.
For the salsa:
Gently combine all the salsa ingredients in a nonreactive bowl and set aside for the flavors to combine, about 30 minutes.
Serve chili in bowls with a large spoonful of salsa.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Bean
Cook Time: 
90 Minutes

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