Lafd Engine Co No 28s Vegetarian Black Bean Chili Food

VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT

Steps:

• Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
• Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
• Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

LAFD ENGINE CO. NO. 28'S VEGETARIAN BLACK BEAN CHILI

Steps:

• Roast dried ancho and guajillo chiles on a baking sheet at 375 degrees for about 4 minutes to release their oils.
• Place in a blender with 3/4 cups hot water and allow to stand for 5 minutes, then puree; add more water if necessary to make a paste; reserve.
• Heat a small heavy skillet over medium heat; and add cumin seeds, stirring until they begin to color.
• Stir in oregano leaves, shaking pan frequently so herbs don't burn.
• When aroma is strong, remove pan from heat and add paprika and cayenne, stir.
• Place mixture in a blender and grind into a coarse powder, set aside.
• Heat olive oil in a 6 quart soup pot, over medium heat.
• Add and saute onions until tender, add garlic, ground spice mixture, salt and 1/2 ancho and guajillo chile paste and cook 5 minutes.
• Add tomatoes, juice and about 1 teaspoon chipotle chile.
• Simmer 15 minutes, add cooked black beans and cooking water and cook 10 minutes.
• Adjust chiles and salt to taste; add vinegar and chopped cilantro, cook 5 minutes longer.
• Adjust seasonings to taste one last time, and serve.
• Serve with bowls of chopped green onions, cheddar cheese, creme fraich and cilantro leaves.

VEGETARIAN BLACK BEAN CHILI

Steps:

• In a large pot, saute onions in oil for 5 minutes.
• Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
• Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.

VEGETARIAN BLACK-BEAN CHILI

Steps:

• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
• Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

VEGETARIAN BLACK BEAN CHILI

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.