Monday, December 22, 2008

Recipe: Garbanzo Black Bean Chili

I wasn't kidding when I mentioned I've been on a bean kick as of late.

And for anyone who likes to experiment in the kitchen, there is no better dish to make than chili. I honestly don't think I've ever made the same one twice. Other than the requisite beans and tomatoes, this recipe lends itself nicely to improvisation.

It all starts with caramelized onions and garlic as the base. For me the rest varies based on what I have on hand. This version calls for carrots, celery and mushrooms. All great. You could even use some bell peppers if you have them. Even some corn. Just throw it all in.

Spices of course are key. Play around with the quantities to create a recipe that works for you. I think cumin and coriander are essential. These spices seem to creep into all the foods that I like (e.g. Mexican, Indian, Middle Eastern). Additionally, the dried oregano and chili powder are important here. I like a little bit of heat in my chili (not too much). I find the Muir Glen diced tomatoes with chipotle peppers to work well. But if you can't find some, just try adding a bit of Tabasco sauce.

Chili goes great with cornbread and/or rice. Or can be enjoyed on its own.

Serves 4

1 15 oz can garbanzo beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 14.5 oz can diced tomatoes with chipotle peppers
1/2 onion, diced
1 carrot, diced thinly
2 celery sprigs, diced thinly
5 crimini mushrooms, sliced
1 clove garlic, minced
1/2 tsp dried oregano
1/4 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground coriander
salt to taste
juice of 1/2 lemon
pepper jack cheese, grated
olive oil

In a medium to large pot, saute the onions in olive oil over medium heat for 8 minutes until golden brown. Then add the carrots, celery, garlic, and oregano. Stir for 5 minutes or until soft. Add the canned tomatoes, mushrooms, cumin, coriander, and chili powder. Bring to a simmer and cover. Cook for another 8 minutes until mushrooms are cooked. Add the canned beans and resume simmer. Let flavors combine, cooking another 8-10 minutes. When finished, remove from heat and add lemon juice. Check salt and adjust to taste.

Top with grated pepper jack cheese, sour cream, and/or labne.

Similar dishes:
Rajma: Indian Kidney Beans
Mexican Rice and Beans

4 comments:

Jamila said...

I was looking for a no-meat chili... and garbanzo and black beans are two of my favorite kind of beans- so I decided to give it a try.

This recipe is DELICIOUS!! And it took no time to make. I love the hint of heat that the peppers and spices give to the chili. Great comfort food, especially since its cold outside!

Thanks for sharing this recipe!

Bombolino said...

Looks great! (As does everything on your blog!) I'm trying a version of this now, with the primary difference being slow cooker and uncanned beans. I'm curious about your views on canned versus non-canned foods, e.g. health issues with BPA in can linings.

Ameet Maturu said...

Bombolino, it's a great question. I do post recipes using canned beans, because when I started cooking I found making beans from scratch to be too much of an obstacle.

I'm cooking more beans these days with a pressure cooker, but still do use cans from time to time. While not perfect, I still think canned foods are better than most of the processed alternatives out there.

Anonymous said...

I use Eden Organic which has a BPA free lining. Beans freeze pretty well too so if you have time to make a lot and freeze them in 15 oz servings.

Ameet thank you for the site, I originally found you when I was looking for a candied pecan recipe that used a healthy sweetener. I then noticed you are and IIN graduate. I am a current student. Thanks again for the great recipes

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