Recipe

Back to the list

To the search

Fourby Chili

Ingredients

2 cups

dried blackbeans

bottles stout (GuinessExtra or watney's Cream), or San Miguel Dark beer

2 cans

diced tomatoes(or fresh equivalent)

2 6-ounce cans

tomatopaste

long (mild) chilipeppers, seeded and diced*

medium jalapeno chilipeppers, seeded and diced*

serrano chili peppers,seeded and diced*

5 cloves

garlic, minced

onion, chopped

1 cup

whole kernelcorn (frozen or fresh)

2 tbs

white vinegar

2 tbs

chili powder

1 tsp

cumin

1 tbs

oregano

1/2 tsp

black pepper

1 tsp

crushed redpeppers or more, to taste

1/4 cup

peanut butter(no, really!)

1 tsp

salt

1 tbs

olive oil

heads broccoli

Preparation

Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight.
Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1".
Bring to a boil, then reduce to a simmer.
Cover partway (it will boil over if fully covered) and let cook for 1 1/2 hours, stirring occasionally.
Add water if neccessary.

Heat olive oil in a pan over medium heat.
Add the garlic, onions, and all chili peppers.
Saute a few minutes until soft, then add to the beans.
Add the vinegar and spices and the diced tomatoes; simmer for another half hour, stirring.
As the liquid from the tomatoes boils off, start adding stout from the second bottle.
About half of this bottle is reserved for the cook.

Add the corn and the peanut butter, simmer for another hour or so, keeping it moist enough (with stout and/or water) so that it doesn't crust over.
Stir occassionally.

Best if you let it sit overnight, and reheat it for dinner the next day.

To serve:
cut the florets off of the broccoli, and steam until done (but crisp).
I ususally do this in the microwave.
Serve the chili with a sprinkle of chopped onions tofu cheese on top.
The broccoli can either be stirred in at the last minute, pressed on top of the chili for nice presentation, or placed along side it.
Serve with spanish rice and with warmed corn tortillas!.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe was inserted by Renato Pichler / 2002-04-30 22:26:54

Back to the list

To the search

Haben Sie eine Rezeptidee? Gerne nehmen wir Ihr Rezept nach einer Überprüfung in unserer Datenbank auf, benutzen Sie dazu bitte das Kontaktformular.

Die Daten stammen aus der Datenbank der Europäischen Vegetarier Union in Kooperation mit Swissveg.