Mairlyn Smith’s quick and easy black bean chili
Serves
6
Make your favourite chili & add either cooked leftover roast or cooked ground beef. Shhh! The secret ingredient is smoked paprika! Add 1 tsp to taste.
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Ingredients
2tsp (10ml)
canola oil
3 cloves
garlic
1
large onion, chopped
1
red pepper, chopped
1
carrots, scrubbed well and diced
2 tbsp (30mL)
chili powder
1 tbsp (15mL)
paprika
1 tsp (5mL)
dried oregano
1tsp (5mL)
ground cumin
two 19 oz. (540 mL) cans
black beans, well rinsed, drained, and divided
one 28 oz (796 mL) can
crushed tomatoes
1 1/2 cups (375 mL)
fresh or frozen corn, (no need to thaw)
1/2 cup (125 mL)
water
2 tbsp (30 mL)
chipotle pepper
Instructions
- Heat a large pot over medium heat; add oil, garlic, onion, red pepper and carrots; sauté for 10 minutes or until the onion is softened and slightly browned. Stir in chili powder, paprika, oregano and cumin; sauté for 1 minute or until fragrant.
- Puree 1 cup (250 mL) of the beans in a food processor or mash well with a potato masher. Add the pureed and whole beans, tomatoes, corn, water and chipotle pepper to the pot, bring to a boil, cover, reduce heat to medium and simmer uncovered for 20 to 30 minutes or until the carrots are tender, stirring occasionally. Add chopped cooked leftover roast, stir in well. Cook for 5-10 minutes until the meat is heated through.
- Serve with your choice of toppings: suggestions: sour cream or low fat Greek yogurt, cilantro, green iron and avocado.Recipe adapted from Teresa Makarewicz, PHEc for Homegrown Celebrating the Canadian foods we grow, raise and produce.