I made this last Friday. My husband is always surprised when I remind him that there is no meat in it - I think the black beans give it that hearty, almost meaty flavor. I prefer black beans and pinto beans in my chili over kidney beans. However, if you like kidney beans, then feel free to replace any of the beans in this recipe with kidney beans!
1 tablespoon olive oil
1 yellow onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 can Rotel tomatoes
1 can diced green chilies
1 can (8 ounces) tomato sauce
1 can pinto beans with jalapenos (do not drain)
2 cans black beans, rinsed and drained
1 cup frozen corn, rinsed
1 jalapeno pepper, diced (remove seeds and membranes for less spice)
1/4 cup chili powder
1 teaspoon cumin
1 teaspoon dried Mexican oregano
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
4 cups water
1/4 cup masa harina
Diced avocado, sour cream, and shredded cheese, for serving (optional)
1. Heat olive oil in large pot over medium heat. Add onion and saute for about 5 minutes. Add garlic and saute for an additional 2 minutes. Add Rotel tomatoes, tomato sauce, pinto beans, black beans, corn, jalapeno pepper, seasonings, salt, pepper, and bay leaf. Stir in water. Bring mixture to a boil, then reduce heat and simmer for 30 minutes.
|Drain and rinse black beans|
|Saute onions, bell pepper, and garlic.|
|I almost forgot the bay leaf! After adding masa harina, allow to simmer for at least one hour. Longer is better!|
2. In a small bowl or cup, whisk together masa harina with some water to make a thin paste. The mixture should resemble the consistency of half n' half. Stir slowly into simmering chili, mixing well. Continue to simmer, covered, for at least 1 more hour.
|My favorite way to eat vegetarian chili is simply topped with chopped avocado.|
3. Serve with diced avocado, sour cream, and/or shredded cheese, if desired. Cornbread and a green salad also make excellent sides to serve with this chili. Enjoy!