Tuesday, December 2, 2008

Vegetable and Black Bean Chili

I'm probably the last cook in the country to realize that vegetable platters make it back to the kitchen pretty much as they left it. I continue the offering on Thanksgiving day hoping that someone, other than myself, is into light and healthy and won't be able to resist the colorful artistry of my platter. That hasn't happened yet. I deal with the remains of the tray on Black Friday and use them to make a vegetable and black bean chili that will make your socks go up and down. It's really easy to do and freezes well, though the glorious color of the vegetables is lost in the freezer translation.

Vegetable and Black Bean Chili

3 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1/4 cup olive oil
1-1/2 cups diced yellow onion
1 tablespoon minced garlic
3 medium carrots, peeled and diced
3 stalks celery, diced
3 red bell peppers, diced
1 jalapeno pepper, stemmed, seeded and minced
1 zucchini, diced
1 yellow squash, diced
1 cup corn, fresh, frozen or canned
2 tablespoons ground cumin
1/4 to 1/3 cup chili powder
2 tablespoons sweet smoked Spanish paprika (pimenton)
1 tablespoon sugar
2 tablespoons ground coriander
1 (28-ounce) can Italian-style tomatoes, diced
1 1/2 pounds fresh, ripe plum tomatoes, cored and diced
1 bay leaf
Hot sauce to taste (i.e Tabasco)
1 cup sour cream
1 cup grated cheddar cheese
1/2 red onion, diced
1 bunch scallions, sliced thin

1) Drain beans (red and black); rinse well.
2) Warm oil in a large soup pot over medium heat; add onions and cook over medium-high heat for 5-10 minutes, or until onion is tender and translucent. Add garlic and cook until fragrant, about 30 seconds longer.
3) Add chopped vegetables one at a time, letting each cook for about 5 minutes before adding the next, in this order: carrots, celery, bell and jalapeno peppers (together), zucchini and yellow squash (together), and, last, corn.
4) Add cumin, chili powder, paprika, sugar, and coriander and cook for another 5-10 minutes so vegetables can absorb flavor of spices.
5) Add beans, tomatoes, bay leaf and hot sauce (if using) to vegetables. Bring the chili to a boil over high heat. Lower heat and simmer for an hour or more, until chili thickens. Serve warm, with sour cream, grated cheddar cheese, and chopped red onion or scallions. Yield: 8 servings.

Cook's Note: If you prefer to make your own beans, cover 1 pound dried black beans with water and soak overnight. Drain and rinse. Place the beans and 8 cups water in a 4 to 6-quart pan and bring to a boil over high heat. Lower the heat and simmer, uncovered, for an hour or more, until beans are soft but not falling apart or splitting. Drain beans in a colander.


Martha said...

Mary, I've never thought of using my leftover vegetable tray for anything but a go with for luncheon sandwiches. What a great idea!

Allie said...

lol I thought our family was the only one. We only eat it if we're waiting on people to show up or the turkey isn't done yet. Great idea making a chili out of it instead of eating them up slowly everyday after.

Cathy said...

A great way to use those leftover veggies and a welcome change from the heavy turkey dinner. I love the seasonings you've used.

Pam said...

I love veggie trays but unless there is a fattening dip, they never get eaten in our house either.

Your chili looks and sounds fantastic!

Susan C said...

You're very clever, Mary. This recipe sounds delicious.

I asked the hostess of Thanksgiving dinner if I could chop up the mostly uneaten veggies from the crudite platter and throw them into the salad. (She doesn't usually cook, so I knew they'd go to waste otherwise.)

Anonymous said...

Great idea! Sometimes the carrots get eaten here but usually nothing else.

homeladychef said...

This is awesome! I always on the lookout for nice vege cooking & here is one of them. Thanks for sharing, love your blog! =)

Mary Bergfeld said...

Homeladychef, thanks so much for stopping by. I hope you'll come again.

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