Spicy Black Bean Chili
Spicy Black Bean Chili
With andouille sausage, chile peppers, and plenty of garlic and onion, this black bean chili gets complex flavor from bay leaves and fresh cilantro. Garnish with sour cream, corn chips, and more cilantro to turn this soup into a substantial meal.
Ingredients
- 1 pound andouille sausage, sliced ¼ inch thick
- 1 ½ cup red onion, chopped
- 2 cloves garlic, chopped
- 1 hot pepper, chopped
- 4 ounce can green chiles, diced
- 1 tablespoon cumin
- 2 15 ounce cans black beans
- 2 cups chicken stock
- 4 bay leaves
- ¾ cup cilantro, chopped
- sour cream
- fruity vinegar
- corn chips
Instructions
- Cook sausage in stockpot over medium high heat.
- Put cooked sausage on platter and set aside.
- Add onion and garlic to remaining fat from sausage and sauté for 5 minutes.
- Stir in pepper, chiles and cumin and let simmer for 10 minutes.
- Add beans, stock and fresh Bay Leaves. Bring to a boil.
- Reduce heat to low and simmer 20 minutes.
- Puree half of the soup in a blender and return to pot.
- Add sausage and 1/3 c. fresh Cilantro.
- Simmer for 15 minutes and season with salt and pepper.
- Garnish each serving with sour cream and cilantro.
- Serve with vinegar and chips.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 45 minutes
Servings: 6
One Comment
This is a base for a really good chili. I followed the recipe guidelines but exchanged vegetarian “meat” for the andouille (I am not a veggie but do enjoy either chili) and then spruced it up with a spice concoction of my own: cumin; chipotle; sea salt (a must since no andouille was used); garam masala (to accentuate and intensify the already existing flavors); and chili powder). In addition, I added some more veggies & fresh herbs (mushrooms, corn, chives to garnish, etc).
Again, this is a great foundation for your OWN really good chili.
Additional note: Try incorporating your spices used in the chili into your sour cream. Whisk in a small amount with a touch of water and add to taste from there! It’s a clever way to cool the palate but subtly and aesthetically enhance your chili’s flavor!