Summer Black Bean Chili with East Coast Grill Corn Bread
- 4 cups dried black beans
- 1/4 cup vegetable oil
- 4 medium onions, finely diced
- 1 to 2 tablespoons minced habanero peppers; or 6 to 8 tablespoons minced fresh jalapeno peppers (or any combination of peppers, really, that you enjoy)
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 2 tablespoons sugar
- 2 garlic cloves, smashed
- 2 teaspoons ground black pepper
- 3 teaspoons grated orange zest
- 1 1/2 cups fresh orange juice
- 2 teaspoons grated lime zest
- 3/4 cup fresh lime juice
- One 28-ounce can crushed tomatoes
- 6 cups water
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Black beans, dried (4 cups)
- Cumin, ground (1/4 cup)
- Habanero peppers (1 tablespoons)
- Lime, zest (2 teaspoons)
- Onions, medium (4)
- Orange, zest (3 teaspoons)
- Tomatoes (1 28-ounce can)
- Cooking & Baking
- Black pepper, ground (2 teaspoons)
- Chili powder (1/4 cup)
- Garlic cloves (2)
- Sugar (2 tablespoons)
- Vegetable oil (1/4 cup)
- Drinks
- Lime juice, fresh (3/4 cup)
- Orange juice, fresh (1 1/2 cups)
- Water (6 cups)
Preparation
Read recipe preparation on amateurgourmet.com
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Recipe Stats
Published July 2, 2012 (7 months ago).
96 people saved this recipe.
