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Today I bring to share with you one of the most famous and loved recipes around here, Black Bean Chili! There are already plenty of vegetarian Chili recipes made with black beans, but mine is special, obviously!
But before we jump into the recipe itself, you already know that I like to travel and take you to travel with me, through the history of gastronomy.
Chili, as everyone knows, is a traditional Mexican dish! WRONG! Although everyone attributes this dish to Mexico, Mexicans themselves deny that fact. When we talk about the origin of this dish, the history is not conclusive, some historians says that something similar to Chili was brought to Texas by emigrants from the Spanish Canary Islands in 1731, others says that in 1828 a Houston resident, his name J.C. Clopper, wrote a very close description of what is now known as a Chili after observing the dish being eaten by poor families in San Antonio, where he compares what they ate to a kind of hash with nearly as many peppers as there was pieces of meat .
There are also those who argue that the first Chili recipe dates back to 1850, when dried beef, dried chili peppers, and salt were pounded together into some kind of packable chili bricks, widely used by cowboys and Texas adventurers, who were then simply boiled in water and were ready to consume.
It is certain that in 1880, in a market in San Antonio, the first Chili stalls appeared, by the hands of the Chili Queens, well-dressed women who sold chili to passersby in the city’s Military Square, heating their pots on fires next to wagons full of colorful lanterns. Through the Chili Queens hands, the fame of Chili began to spread and the dish quickly became a tourist attraction.
Chili was finally popularized at the Chicago World’s Fair in 1893, at the San Antonio Chili Stand, where the dish impressed an entire country with its flavor.
And if there are no consensus on Chili´s origin, also there are no consensus on the ingredients that should or should not be present in the dish. There are those who say that Chili must have beans, others who even hate the idea, others who do not accept that been add tomatoes to the recipe, others who do not do without it, well, tastes and ideas aside, it is obvious that there are a bunch of interpretations of this intense and rich in flavor dish. But what cannot be missing are, obviously, the peppers!
SIMPLE | HEALTHY | OIL FREE | FULL OF VEGGIES | SPICY | INTENSE | FLAVOURFUL
Few recipes make me as happy as this one! The taste is incredible, the textures are delicious, it is a dish full of comfort and good ingredients.
I do it several times, because it is perfect for cooking for a large group of people and because it is a conquering heartthrob! That means, no one can resist to it!
It may seem super complex but there is nothing simpler to do! In fact, the hardest part is to cut the vegetables, because everything else is just to put all the ingredients in the same pan and let the flavors get involved with each other, creating a divine dish!
Trust me when I tell you that the whole family likes! Only people who don’t like spicy food will not like Chili but there is nothing like adjusting the seasoning so that everyone can enjoy this wonderful Chili!
1 carrot
2 red bell peppers
1 onion
3 big garlic cloves
2 bay leaves
4 tbsp of soy sauce
500ml tomato purée
600gr butternut squash
1 eggplant
1 handfull of chopped black olives
1 can of sweet corn (150gr)
2 big cans of cooked black beans (or about 1kg of cooked black beans)
1L of water
1 coffee spoon of baking soda
½ tsp of black pepper
4 tspn of salt
5 tspn of smoked paprika
½ coffee spoon of cayenne pepper
Pickled jalapeños
1 carrot
2 red bell peppers
1 onion
3 big garlic cloves
2 bay leaves
4 tbsp of soy sauce
500ml tomato purée
600gr butternut squash
1 eggplant
1 handfull of chopped black olives
1 can of sweet corn (150gr)
2 big cans of cooked black beans (or about 1kg of cooked black beans)
1L of water
1 coffee spoon of baking soda
½ tsp of black pepper
4 tspn of salt
5 tspn of smoked paprika
½ coffee spoon of cayenne pepper
Pickled jalapeños
1- Start by finely chopping the onion and the garlic and cut the carrot and the bell peppers into small cubes, and place all this ingredients in a large pan.
2- Add the bay leaves, soy sauce, black pepper, cayenne pepper, smoked paprika, tomato purée and 750ml of water. Let it boil and reduce the heat, so that it continues to boil, but with less intensity. Let it cook covered for about 15 minutes.
3- In the mean time, peel and cut the pumpkin into cubes, the eggplant into cubes (but do not remove the peel) and chop the olives. Add these ingredients to the pan after the first 15 minutes, with 250ml of hot water and salt. Also add the sweet corn and a coffee spoon of baking soda. Stir with a wooden spoon and cook for another 15 minutes over low heat.
4- Finally add the black beans, stir well with all the ingredients and let it cook for about 10 to 12 minutes, with the pan uncovered. Adjust the seasonings if necessary.
5- The chili will be ready to be served when it presents a thicker texture and less watery. If you feel that you still have too much water, let it reduce a little more.
6- Serves with white rice and jalapeño pickles on top!
1- Start by finely chopping the onion and the garlic and cut the carrot and the bell peppers into small cubes, and place all this ingredients in a large pan.
2- Add the bay leaves, soy sauce, black pepper, cayenne pepper, smoked paprika, tomato purée and 750ml of water. Let it boil and reduce the heat, so that it continues to boil, but with less intensity. Let it cook covered for about 15 minutes.
3- In the mean time, peel and cut the pumpkin into cubes, the eggplant into cubes (but do not remove the peel) and chop the olives. Add these ingredients to the pan after the first 15 minutes, with 250ml of hot water and salt. Also add the sweet corn and a coffee spoon of baking soda. Stir with a wooden spoon and cook for another 15 minutes over low heat.
4- Finally add the black beans, stir well with all the ingredients and let it cook for about 10 to 12 minutes, with the pan uncovered. Adjust the seasonings if necessary.
5- The chili will be ready to be served when it presents a thicker texture and less watery. If you feel that you still have too much water, let it reduce a little more.
6- Serves with white rice and jalapeño pickles on top!
* If you don’t like spicy food, you can skip the cayenne pepper and de jalapeño pickles. It will no longer be a Chili, since the Chili is spicy, but it will be an equally delicious and valid dish.
* If you use canned beans, don’t forget to rinse well to remove excess salt, seasonings and other additives.
* If you don’t like spicy food, you can skip the cayenne pepper and de jalapeño pickles. It will no longer be a Chili, since the Chili is spicy, but it will be an equally delicious and valid dish.
* If you use canned beans, don’t forget to rinse well to remove excess salt, seasonings and other additives.
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!