| | Black Bean Chili 1/4 cup soybean grits
2 teaspoons vegetable oil
1 1/2 onions, diced
1 green bell pepper, seeded and diced
3 carrots, diced
1 medium zucchini, halved lengthwise and sliced
1 tablespoon + 1 teaspoon chili powder
3 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
Pinch ground cloves
One 28-ounce can whole plum tomatoes
One 15-ounce can black beans, rinsed and drained
2 tablespoons tomato paste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt |
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In a small saucepan, bring the soybean grits and 3/4 cup water to a boil. Reduce the heat and simmer, covered, until the water is absorbed, about 40 minutes. In a large saucepan, heat the oil. Add the onions and bell pepper; cook, stirring as needed, until softened, about 5 minutes. Add the carrots, zucchini, chili powder, garlic, cumin, cinnamon and cloves; cook, stirring, about 1 minute. Stir in the tomatoes, black beans, tomato paste, pepper, salt and soybean grits. Cook, covered, stirring as needed, until thickened, about 1 hour. Makes 4 servings |
