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1 breast halves -- cut into 1
1 pieces
2 md red peppers --,Chopped
1 1/2 md onions --,Chopped
4 garlic cloves --,Minced
3 T olive oil
1/4 c chili powder
2 t cumin,Ground
1 t coriander,Ground
1 cn black beans and,Rinsed
1 -- (15 to 19 oz.),Drained
1 28 oz. can
1 c beer
10 1/2 oz pckg
1 italian plum tomatoes -- cut
1 up
1 medium-sharp cold pack
1 cheese
Saute chicken, red peppers, onions, and garlic in oil in a Dutch
oven
about 5 minutes or until chicken is almost cooked. Add chili powder,
cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes (with
their liquid), and beer. Bring to a boil. Simmer 15 minutes,
uncovered, stirring frequently. Reduce heat to low. Stir in cheese;
continue cooking until cheese is melted and chili is thoroughly
heated.
 Black Bean And Corn Chili With Polenta
Yield: 1 Servings
2 1/4 c water
3/4 c yellow cornmeal
3/4 c cold water
1/4 t salt
1 md onion,chopped
2 cl garlic,minced
3 fresh jalapeno peppers
-seeded and,chopped
1 T vegetable oil
1 t oregano,Dried
3/4 t cumin
14 oz can mexican style stewed
-tomatoes
8 oz tomato sauce
1/2 c beer
15 1/2 oz can black beans,rinsed and
-drained
1 c whole kernal corn,Frozen
1 black pepper
To cook polenta, bring 2 1/4c water to a boil in a saucepan.
Combine cornmeal, 3/4c cold water and salt in a small bowl. Slowly add
the boiling water, stirring constantly. Cook and stir until the mixture
returns to a boil. Reduce heat to very low. Cover and simmer 15
mins, stirring occasionally. Pour hot mixture into a greased 8x8x2
baking pan. Cool for 1 hour. Cover with plastic wrap and chill for
several hours or overnight until firm.
Cook onion, garlic and fresh jalapenos in hot oil in a saucepan over
medium heat until tender but not brown. Stir in oregano and cumin;
cook for 1 minute more. Drain stewed tomatoes, reserving liquid. Set
tomatoes aside. Add tomato liquid, tomato sauce and beer to onion
mixture and bring to a boil. Reduce heat and simmer, uncovered for 5
mins.
Coarsely chop the stewed tomatoes. Add tomatoes, black beans, corn
and black pepper to taste to onion mixture. Simmer, uncovered, for
15 to 20 minutes or until most of the liquid is absorbed and the
mixture thickens.
Meanwhile, remove polenta from pan and cut into 4 squares, then cut
each square in half diagonally. Place on greased baking dish and
bake, covered with foil, in a 400 oven for 10-12 mins or until heated
thru. To serve, place 2 polenta triangles on a plate. Spoon chili
over polenta.
 Black Bean And Quinoa Chili
Yield: 8 Servings
1 c quinoa,rinsed and drained
2 c water
1 T vegetable oil
1 lg onion,diced
1 green bell pepper,seeded an
1 c celery,chopped
1 jalapeno pepper,seeded and
2 tomatoes,cored and diced
1 c carrots,diced
32 oz black beans,canned,drained
28 oz crushed tomatoes,Canned
1 T chili powder
1 T parsley,Dried
1 T oregano,Dried
2 t cumin,Ground
1/2 t black pepper
1/2 t salt
4 green onions,chopped
Combine quinoa and water in saucepan, cover and bring to a simmer
over medi heat. Cook until liquid is absorbed, about 15 to 20
minutes. Remove from he and let stand about 10 minutes.
Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and
jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and
carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and
seasonings; cook about 25 minutes over low heat.
Ladle chili into bowls and top with green onions if desired. Makes 8
servings
 Black Bean Chili
Yield: 1 Servings
3 c dried black beans,soaked
1/2 T oregano
8 c water
1/2 c sun-dried tomatoes
2 jalapeno peppers,minced
4 c peeled,chopped plum
1 tomatos
1 1/2 T ginger,Grated
1/3 c bulgur wheat,Uncooked
1 bay leaf
1/2 c water,Boiling
1 c cilantro,Chopped
1 salt and pepper
1 t cumin seeds
1/2 T mustard seeds
2 T chili powder
1/2 t fennel seeds
Drain beans. Place in a large pot and add 8 cup water. Bring to a
boil. Add peppers, ginger, bay leaf and 1/2 cup cilantro. Cover and
simmer for 1,5 to 2 hours. Remove from heat and discard bay leaf.
Place cumin seeds in a pot and toast. When seeds darken, add chili
powder, oregano, tomatoes. Stir well and bring mixture to a boil.
Reduce heat and simmer for 30 minutes. In another bowl, combine
bulgur with boiling water, cover and let sit for 10 minutes.
When beans are cooked, remove 1 cup and puree it with some cooking
liquid. Combine puree with remaining beans. Stir in tomato mixture
and bulgur. Season and simer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover and cook till
seeds start to pop. Add fennel seeds and cover. Cook till popping
stops and fennel darkens. Pour over chili. Add remaining cilantro and
drizzle with olive oil. Serves: 8.
 Black Bean Chili 2
Yield: 7 Servings
4 c black turtle beans,Dried
1 cloves garlic --,Crushed
2 t cumin,Ground
2 1/4 t salt
1 black pepper,To Taste
2 t basil,Dried
1/2 t oregano,Dried [ Pobierz całość w formacie PDF ]