Chunky Two Bean Chili

Chunky Two-Bean Chili

Chunky Two-Bean Chili

By foodista.com
45 minutes

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Details
  • Servings:   6
  • Calories:   637
  • Protein:   24g
  •  
  • Fiber:   27g
  • Sugar:   17g
  • Carb Total:   59g
  •  
  • Saturated:   9g
  • Fat Total:   27g
  •  
  • Weight Watchers:   18 Points
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Cuisine
  • American
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • Sliced avocado
  • 1 bay leaf
  • 1/2 cup bittersweet chocolate chips (I like Ghirardelli)
  • 1 cup black beans
  • Black Beans
  • 1 (15 oz.) can red kidney beans, drained and rinsed
  • 1 (28 oz.) can crushed tomatoes
  • Chili
  • 2 teaspoons chili powder (mine is a bit on the hot side)
  • Toasted corn or flour tortillas for scooping
  • Chopped fresh cilantro
  • 2 garlic cloves, chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • Shredded Monterey Jack cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 red bell pepper, cored, seeded and chopped
  • 1 teaspoon sea salt
  • 1 large shallot, chopped
  • Sour cream or plain yogurt
  • 4 tomatillos, husked, cleaned and chopped
  • 6 cups water
  • Garnishes
Instructions

Rinse and drain black beans and discard any rocks or funky-looking (discolored, wrinkly) beans.In heavy soup pot, combine black beans, 6 cups of water, salt and bay leaf.Bring to a boil.Reduce heat and simmer, partially covered, until beans are tender, about 1 hours.Keep an eye on the water, and add more if needed, 1 cup at a time. Beans should have some liquid remaining, but they should not be overly soupy.When beans are almost done, prepare the vegetables.In large saucepan, heat the olive oil and saut the shallot, garlic, red pepper, and tomatillos until tender, 10-15 minutes.When beans are completely tender, remove the bay leaf, and add the sauted vegetables and any remaining oil, the salt, pepper, spices, kidney beans, crushed tomatoes, and chocolate chips.Bring chili to a boil.Reduce heat and simmer, uncovered, until chili thickens and flavors meld, about 30 minutes.Stir occasionally.

Remove pot from heat and let chili cool for about 20 minutes before pureeing two cups in blender. If you try to puree hot liquid in a blender, the people who move into your house after you will inherit the splatter, and they will curse you.Return pureed chili to pot and mix through.Taste, and add salt and pepper if needed.

Heat through until warm, about 5 minutes.Ladle into bowls and heap on whichever garnishes speak to you.

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