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L�il Big Bowl Chili




Source of Recipe


RiMag


Recipe Introduction


Chef Ann Gentry, Real Food Daily, West Hollywood, Calif.


List of Ingredients




Dried black beans 2 cups

Dried red beans 2 cups

Bay leaves 4-6

Olive oil 2 Tbsp.

Onions, diced 4 cups

Garlic, fresh, crushed 2 Tbsp.

Carrots, diced 1/2 cup

Red bell pepper, diced 1/2 cup

Celery, diced 1/2 cup

Cilantro, fresh, minced 1 cup

Coriander, ground 2 Tbsp.

Cumin, ground 2 Tbsp.

Sea salt 2 Tbsp.

Oregano, dried 1 Tbsp.

Paprika, ground 1 Tbsp.

Cayenne pepper, ground 1 tsp.


Recipe



1. Clean beans separately, placing on sheet pan and picking out any foreign material.



2. Cook beans with bay leaves in separate pots; cover with filtered water 4 inches from top of beans. Bring to boil, uncovered; reduce heat. Simmer for 1 hour. Do not overcook beans, since they will continue to cook in chili. Reserve cooking liquid.



3. Heat oil in stock pot. Saut� onions and garlic until translucent. Add carrots, red pepper and celery. Saut� 5 minutes more.



4. Add cilantro, spices and beans with liquid; bring to boil. Reduce heat; simmer until beans are tender, about 20 minutes. Adjust seasoning; serve.


Serves 10.