Jalapeno Black Bean Chili

Another Chili for your recipe box! This chili is inspired by my love for all things Mexican. Hearty black beans take center stage in this dish with most of the heat coming solely from jalapeno peppers.

Remember - Heat is controlled here by how much of the membrane / seed mix ends up in the chili. Remove all for a milder chili or leave a little in and live on the wild side :p

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Jalapeno Black Bean Chili

Prep Time: 10 Min
Cook Time: 45 Min +

 

1. In a medium sized sauce pan, melt the butter on medium heat. Add in the garlic and fry 3 minutes stirring once.

 

1. Add in the red and green onion and a pinch of sea salt. Stir often and cook 3 minutes before adding in the diced jalapenos. Continue cooking 2 or 3 minutes.

 

1. Add in the tomatoes and another pinch of sea salt. Cook 5 minutes allowing tomatoes to cook down.

 

1. Add in the tomatillo salsa, paprika, veg stock, hot sauce, cilantro, and black beans. Give a good pinch of sea salt and black pepper.

 

1. Bring to a boil, reduce heat to medium low and cover. Simmer 30 + minutes.

 

1. Remove lid 10 minutes prior to service to allow thickening.

 

1. Serve garnished with sliced green onion. Finely shredded Monterey Jack cheese is delicious as well.

 

                    Grocery List

• 3 Tbsp. Unsalted Butter
• 4 cloves Garlic, roughly chopped
• Red Onion, diced
• 3 Green Onions, sliced (light and dark parts)
  
• 3 Jalapenos, seeded and diced
  
• 1 Pint Medley Tomatoes

**Small and medium sized tomatoes halved and larger sized tomatoes quartered**

• 2x 540ml Black Beans, 1 can drained
• ¼ C Tomatillo Salsa
• ¼ C low sodium Vegetable Stock
• ¼ Tsp. Smoked Paprika
• 2 Tsp. Hot Sauce
• 2 Tsp. chopped fresh Cilantro
• Sea Salt / Black Pepper

 

• Green Onion / Shredded Monterey (Optional)