Wednesday, November 12, 2014

Uncle Dan's Chili

A crowd favorite, this chili is perfect on fall/winter night (although we eat it year round).

Serves 6

Cook time: 45 minutes

Olives and corn in chili? I was skeptical at first; I never would have thought to put these two ingredients together, but we were all pleasantly surprised. This is one of our favorite dishes.

Uncle Dan's Chili

1 tablespoon canola or olive oil
1 large onion, chopped (1 cup)
1 medium yellow or orange bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
1-2 pickled chile peppers, seeded, finely chopped (optional depending your spicy level)
2 cans (15 oz each) Progresso black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen organic fire roasted undrained
1½ cups water (or chicken broth for non vegan version)
1 tablespoon molasses
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon coarse (kosher or sea) salt
½ cup sliced kalamata olives
1 cup frozen or canned sweet corn
Optional toppings
Chopped fresh cilantro, if desired
Sour cream or plain yogurt, if desired for non vegan version
Shredded Cheddar cheese, if desired for non vegan version

1. In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic; cook 5 to 7 minutes, stirring frequently, until tender.

2. Stir in black beans, tomatoes, water, molasses, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally. Stir in corn and olives. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.

3. Top each serving with optional remaining ingredients.
Also great with warm cornbread, corn tortillas, naan or hearty bread.

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