Tuesday, November 23, 2010

It's a Chili Kind of Day

We often receive requests for recipes from the CAPERS cafe and so this morning while I was making up a pot of Vegetarian Black Bean Chili I took the time to do some measuring......here's the CAPERS recipe that was a mainstay of our repertoire for years. This is the perfect recipe for our 20 degree weather.....adjust the chili powder to taste and you'll be warmed right up.

4 T chile powder
1 T smoked ancho chile powder
2 T ground cumin
1 T oregano
2 t. cinnamon

5 cloves garlic pressed
3 c diced onion
3 c diced carrot
3 c diced celery
3 c diced green/red pepper
2 28 oz cans whole peeled tomato [broken up]
6-8 cups black beans cooked

Saute garlic, onion, carrot, celery in 2-3 T olive oil. Add 4 T spice blend to vegetables. Saute until translucent. Add peppers and 2-3 more T. spice blend. Saute 3-5 minutes longer. Add beans and tomatoes and water for desired consistency. Add additional spice blend to taste.

You can top off with sour cream, cheddar, scallion or whatever condiments you prefer. Enjoy.
Recipe makes 5 qts and is easily frozen.

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