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.
- 1/2 cup apple juice
- 2 cups onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 2 to 3 tablespoons garlic, minced jarred or fresh
- 2 tsp ground cumin
- 4 tsp chili powder, or to taste
- 4 cups canned black beans, drained
- 2 cups basic vegetable stock
- 2 tsp sugar or honey
- 1/4 cup canned diced mild green chiles, or jalapenos
- 1 16 oz. can plum tomatoes, chopped, with juice
- Salt and pepper, to taste
- 1/3 cup cheese, grated, optional
- 1/2 cup sour cream or yogurt, optional
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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