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Home -> Soups & Stuff -> Chili
Ingredients (view qty in metric system instead) 2 cups dried black beans, rinsed 10 cups water 1 tsp. pepper 1/2 cup butter 2 medium anaheim or jalapeno chiles, seeded and chopped 2/3 cup chopped red onion 2/3 cup chopped celery 2/3 cup chopped red bell pepper. 1 large leek, white part only, chopped 2 tsp. minced garlic 2 tbsp. dry oregano 1/4 cup all purpose flour 2 1/2 tbsp. chili powder 2 1/2 tbsp. ground cumin 2 tbsp. ground coriander 1 tsp. salt 1/4 tsp. sugar 4 1/2 cups chicken broth 2 1/4 cups fresh or frozen corn kernels 4 cups diced, cooked chicken Directions Soak beans overnight in water to cover. Drain and place beans in a large pot along with 10 cups water and pepper and bring to a boil. Simmer until beans are tender. Drain. Add butter, chiles, onion, celery, bell pepper, leeks, garlic and oregano to pot and cook until tender, stirring occasionally. Reduce heat to a simmer and stir in flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Stir in 4 cups broth and bring to a simmer. Puree 1 1/4 cups corn with 1/2 cup broth in a food processor. Stir into soup along with beans, chicken and 1 cup corn. Simmer 15 minutes. Serve with grated cheese, sour cream and guacamole on the side. Serves about 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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