Black Bean Chili

We are trying to eat better after a culinary overload during the holidays. This is a good way to do it. I never miss the meat in chili when we have this. It is very low in fat and high in fiber. It tastes great too. 

Black Bean Chili

4-5 Cups dry uncooked black beans. (Two of the small bags of black beans is what I used.) Rinse and put in large pot and cover with water. Allow them to soak for 4 hours or longer. 

After they have soaked. Pour the beans in a colander and drain the soaking water. Place the drained beans back into large pot and add 8-10 cups of water. Bring to a boil and turn down to a hard simmer and cook till beans are soft. This should take 1-2 hours. When the beans are tender add:

2 Cans chopped Rotel tomatoes

2 Tbl. Cumin

2 Tbl. Chili Powder

2 tsp. Smoked Paprika

2-3 tsp. salt (to taste.)

Allow to simmer while you cook the veggies.

Chop the following:

2 onions

2 bell peppers (I like yellow)

 3 Carrots

2 Tbl. Olive oil

20 garlic cloves, minced

2 Cups frozen corn

To a skillet add 2 Tbl. olive oil and add the onions, carrots and peppers and fry till almost done and add the minced garlic and continue to cook for another minute. Add the corn and cook till corn is thawed and heated through. Add everything scraping the skillet well into the beans. Allow to simmer for another 10-15 minutes. When done add:

1/4 or more chopped Cilantro. Stir well and taste for seasoning.