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Several members of the community involved in the slow food movement, local foods, nutrition and cooking will be posting on this blog on a regular basis. We look forward to your comments and replies.

2-Bean Chili

2-Bean Chili

The ingredients

1/2 pound black beans (about 4 cups), cooked and cooled with 1 cup of reserved cooking liquid
2 cans red kidney beans or pinto beans, drained and rinsed
2 onions, chopped
3 T olive oil
1 green pepper, chopped
3 cloves garlic, minced
1/2 jalapeno pepper, seeded and minced (optional)
1 t salt
2 t cumin
1 t cinnamon
1 T chili powder
1 bay leaf
1/2 t dried oregano or 1 t fresh oregano, chopped
1 28-ounce can tomatoes, chopped, plus liquid
1 ounce unsweetened chocolate, chopped
1 medium sweet potato, cut into 1/2 – 1 inch cubes
1/2 bunch chard, spinach, or kale, washed, dried, and chopped roughly
1 zucchini, cut into 1/2 inch pieces (optional)
kernels from one ear of corn (optional)
fresh cilantro, chopped (optional)

Accompaniments:
white or brown rice, shredded cheddar cheese, sour cream, avocado, salsa, or diced tomatoes
The recipe

1) Heat olive oil in a large, heavy bottomed pot at low heat.

2) Add onion and cook for 10 minutes until translucent but not browned. Stir occasionally.

3) Add green pepper and cook for 5 minutes.

4) Add garlic (and jalapeno if using) and cook for about 30 seconds, then add salt, cumin, cinnamon, chili powder, bay leaf, and oregano. Cook for one minute, stirring.

5) Add beans, tomatoes and their juice, and 1/2 cup of reserved bean cooking liquid. Turn heat up to medium and bring to a simmer. Add chocolate and stir until melted.

6) Reduce heat to maintain a simmer, then cook for a half hour, stirring occasionally.

7) While chili simmers, you can prepare the vegetables.

After about one-half hour of simmer time, add the sweet potatoes. Check the amount of liquid to determine if you want a thinner chili; if so, add more of the reserved cooking liquid. Simmer another 15 minutes, stirring occasionally, then add the chard and other vegetables, if using. Simmer for another 15 minutes, or until cooked all vegetables are cooked through.

9) Turn off the heat and add the chopped cilantro. Taste and add a bit more salt, if needed.

10) Serve warm, with rice and other accompaniments.

Notes:

1) All of the vegetables are optional, except the onion, garlic, and tomatoes. I included my favorites here, but you can use whatever vegetables you like. 2) If I have time, I toast whole cumin seeds lightly in a dry pan under low heat for a minute or two, then grind them in an extra coffee grinder I use for spices or in a mortar and pestle. You can also leave them whole. 3) The accompaniments listed here are delicious additions. A small amount is all you need, and though some are high in fat, the chili is so low in fat that I think it balances out. Of course, the chili is also delectable on its own. 4) You can make this recipe ahead of time and reheat. 5) You can double this recipe. It freezes well.