I've cut this recipe down to a quarter of the original. It makes a high quality canned equivalent chili, not too spicy.
| Ingredients | Step |
|---|---|
| 1 c. black beans, rinsed | Soak overnight. (Alternatively, boil 2 minutes and then set aside, covered, to soak 2 hours.) |
| soaked beans from above, rinsed again ¼ onion, finely chopped 1½ t. fresh garlic, minced 2¼ t. dark chili powder ½ t. cumin ½ t. dried oregano ¼ t. cayenne bit of black pepper |
Combine in a pot. Add water to cover by 1.5 inches. Bring to a simmer, stirring occasionally, until beans are very tender (~1+ hour). Add water as necessary and maintain a simmer. |
| 2 stalks celery, finely chopped ¼ onion, finely chopped oil |
While the beans cook, saute until translucent. Cook until celery is tender. |
| ¼ c. corn (fresh or frozen) ¼ c. carrot, shredded 14 oz. can crushed tomato ⅛ c. #3 bulgur wheat or wheat germ salt to taste |
When the beans are ready, add the sauted vegetables and the fresh vegetables. Keep on heat until the carrots are cooked through. |
| Allow flavors to marry for at least 1 hour before serving. |
Source: The Grit