Vegetable Black Bean Chili

Healthycooking's picture

Jan. 03, 2012

Ingredients

Dried black turtle beans 1/2 Pound
Garlic 4 Clove (20 gm) , unpeeled
Extra virgin olive oil 1/4 Cup (4 tbs) (plus 2 teaspoons)
Onion 2 Cup (32 tbs) , diced
Chili powder 1 Tablespoon
Dried pasilla chile/Another hot pepper 1 Large (optional)
Salt 1 Tablespoon
Fresh black pepper To Taste (few grinds)
Fresh lime juice 1/4 Cup (4 tbs)
Winter squash/Buttercup /butternut /acorn 2 Cup (32 tbs)
Fennel bulb 1 , trimmed and diced
Parsnip 1 , peeled and diced
Low fat yogurt 1/2 Cup (8 tbs)
Scallion greens 1/2 Cup (8 tbs) , snipped

Directions

GETTING READY

1. Start by preheating the oven to 400° F

MAKING

2. In a large pot, put the black beans and also add water to cover by 2 to 3 inches, take the pot and refrigerate it for 8 hours or overnight

3. Remove the pot from the refrigerator, drain the beans in a colander, discard the water used for soaking, and also rinse the beans well under running water,

4. In an ovenproof dish, coat the garlic cloves with 2 teaspoons of oil

5. Now set the dish on the lower rack of the oven

6. Bake for about 30 minutes, until the garlic skin is browned and the inside flesh is tender, once the garlic cloves are baked completely, then remove the garlic skin from the oven and allow it to cool to room temperature

7. Take the garlic and peel to show the tender inner vegetable

8. In a large pot, pour the 1/4 cup of olive oil, add the onion, and saute over high heat for 3 minutes, also add the chili powder and cook for 1 minute, continue by adding the drained beans and pasilla or hot chile pepper

9. In the pot, pour cold water until the water level is 1 inch above the beans, add half the salt and season to taste with black pepper

10. Cook for about 1 1/2 to 2 hours, until the beans are tender, later remove the pasilla or hot pepper

11. Now finally stir in the minced roasted garlic and the lime juice, and season with salt and pepper to taste

12. In the same pot, now add the squash, fennel, and parsnip and cook for about 7 minutes, or until the vegetables turn tender

13. Ladle the chili into 4 warm bowls

SERVING

14. Top with yogurt and scallion greens and serve immediately with grilled sandwich, or salads

Recipe Summary

Difficulty Level: Easy
Cook Time: 160 Minutes
Ready In: 160 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 318Calories from Fat 137

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 1779 mg74.13%

Total Carbohydrates 40 g13.3%

Dietary Fiber 10 g40%

Sugars 9 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet