Black Bean Chili with Fall Root Vegetables

Automne 2011
food and drink

BY: Lucy Waverman

You can make this with canned beans or you can prepare dried black beans. The taste is better with dried beans and you will be able to control the salt. Stir in canned black beans, if using, after the root vegetables are cooked.

1 cup (250 mL) dried black beans
Water to cover
3 tbsp (45 mL) vegetable oil
1 cup (250 mL) chopped onion
1 tbsp (15 mL) chopped garlic
1 jalapeño pepper, seeded and minced, optional
2 tsp (10 mL) ground cumin
1 tsp (5 mL) dry oregano
2 tbsp (30 mL) ancho chili powder (or other)
½ tsp (2 mL) hot smoked Spanish paprika
1 cup (250 mL) parsnips, peeled and diced
2 cups (500 mL) carrots, peeled and diced
1 cup (250 mL) Jerusalem artichokes, peeled and cut into ½-inch (1-cm) dice
1 can (796 mL) tomatoes, chopped with their juices
4 cups (1 L) vegetable stock or water
2 cups (500 mL) sweet potatoes, peeled and cut into ½-inch (1-cm) dice
¼ cup (60 mL) chopped parsley
Salt to taste

1 cup (250 mL) grated Monterey Jack cheese
½ cup (125 mL) sour cream
½ cup (125 mL) chopped red onion

1 Cover beans with water and bring to boil. Let sit 1 hour, drain and return beans to pot. Add fresh water to cover. Bring to boil, reduce heat to simmer and simmer for 45 to 50 minutes or until tender but not soft (they cook again in the chili).

2 Heat oil in large pot on medium heat and add onion. Cook until softened, about 5 minutes. Add garlic and jalapeño and cook for 30 seconds then add cumin, oregano, chili powder and Spanish paprika and sauté for 1 minute.

3 Add parsnips, carrots and Jerusalem artichokes and sauté until coated in spices. Add tomatoes and vegetable stock and bring to boil. Turn heat to medium-low and simmer for 10 minutes or until parsnips are beginning to soften. Add black beans and sweet potatoes and simmer 15 to 20 minutes longer or until all vegetables are tender and flavours are combined. Stir in parsley and season with salt to taste. Serve with bowls of grated cheese, sour cream and chopped onion for garnish.

Serves 4 to 6

What to Serve