Black Bean, Yellow Pepper, And Cumin Chili
6 T. olive oil
2-3 cloves garlic, diced
2 large yellow bell peppers (capsicum for the aussies), chopped coarsely
1 1/2 T. cumin seeds
1-2 minced canned chipotle chilies in sauce (to taste)
3 15-ounce cans black beans, drained
2 14 1/2-ounce cans diced tomatoes with roasted garlic or roasted tomato flavor
2 cups vegetable broth
Heat oil in heavy soup pot at medium-high heat. Add bell pepper, diced garlic and cumin seeds and sauté (stir frequently) until the pepper is soft to the bite. Don't let the garlic burn. Add chilies and stir for 30 seconds. Then, add drained black beans and tomatoes with juices, and broth. Increase heat and bring mixture to a boil, then reduce heat to medium.
Simmer without a lid until chili liquid is reduced by approx. half, stirring occasionally, or for about 30 minutes. Transfer 2 cups of the chili to a food processor and blend into a thich paste. Return this to your pot. Simmer chili to thicken to desired consistency. Complete seasoning to your taste with salt and pepper.
This can be made up a day ahead. Refrigerate uncovered until cold, then cover in refrigerator until needed. Rewarm before serving.
Pairs Well With
This recipe was originally in December 2002's Bon Appétit, and I found it on the Epicurious website, but I made a few changes. The leftovers are great, or you can serve around 6 for dinner. Cornbread goes well with this.