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Shorty's Black Bean Chili


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Shorty's Black Bean Chili Text Only

Courtesy of our free Vegetarian Recipes Newsletter

Pureeing part of the chili to thicken it, rather than cooking it until it becomes thick, speeds cooking time.


Preparation Instructions:

In a large Dutch oven over medium-high heat, bring apple juice to a boil. Add onions; sauté, stirring, 2 minutes. Add celery, carrots, garlic, cumin, and chili powder to taste; sauté, stirring, 3 minutes.

Add black beans, stock, honey or sugar, chilies and tomatoes. Increase heat to high; cover pot and bring chili to a boil. Reduce heat to medium-high; simmer, covered, 20 minutes, stirring occasionally. (Adjust heat so that chili is cooking rapidly but not scorching.)

To thicken, place 1 cup chili in blender and carefully puree (it will be hot!) on low speed. Return pureed chili to pot.

Adjust seasonings, adding any remaining chili powder if desired.

Stir in cheese, top each bowl with a dollop of sour cream or yogurt and serve.

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