Here’s another mouthwatering recipe from Master Chef Rudi’s “A Taste of Celebration” cookbook. This recipe is perfect for Super Bowl Sunday. Bon Appetit!
VEGETARIAN BLACK BEAN CHILI
1 pound dried black beans, soaked overnight
1 (28-ounce) can whole plum tomatoes (with juice), roughly chopped
1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
4 vegetable bouillon cubes
1 orange, scrubbed well and quartered (with peel)
2 teaspoons Tabasco hot pepper sauce
1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish
1. Rinse the soaked beans and place in a large pot. Cover with water by 1 inch and bring to a boil. Reduce the heat and simmer, uncovered, for 1 hour.
2. Add the remaining ingredients except for the Tabasco and cilantro. Continue to simmer for 1 1/2 hours longer, or until the beans are tender (if necessary, add more water to keep the beans from sticking).
3. Remove the orange quarters from the chili. Season with Tabasco. Divide the chili among bowls and sprinkle with cilantro.
The flavors of this chili improve when it is made the night before you serve it, but remember to soak the beans the night before that. The best vegetable bouillon cubes are generally organic and contain no MSG. Beef bouillon or beef stock can be used in place of water, if strict vegetarianism is not necessary.