Title: Vegetarian Black Bean Chili
Categories: Entree Chili Vegetable
Yield: 6 Servings

2	c	Dried black beans; soaked overnight
6	c	Water; or more as needed
1	c	Beer
1/4	c	Olive oil
2	sm	Red onions; cut into 1/4" dice
1		Green pepper; cored, seeded,
		And cut into 1/2" cubes
2		Celery ribs; coarsely chopped
1	md	Carrot; coarsely chopped
2		Zucchini; cut into 1/4" dice
1		Red bell pepper; cored, seeded,
		And cut into 1/4" dice
1		Yellow pepper; cored, seeded,
		And cut into 1/4" dice
4	lg	Garlic cloves; coarsely chopped
1	sm	Flatleaf parsley, leaves only -- coarsely chopped
3	tb	White wine vinegar
2	tb	Ground cumin
2	tb	Paprika
1 1/2	tb	Dried oregano; crumbled
1	ts	Freshly-ground black pepper
1	ts	Dried red pepper flakes
3/4	ts	Salt
8		Canned plum tomatoes; cut into 1" cubes
1	c	Fresh or thawed frozen corn kernels
3	tb	Lemon juice
		=== garnish ===
		Crema or sour cream; see * note
1	c	Grated jack cheese
4		Green onions, light and dark green parts -- thinly

Recipe by: Susan Feniger and Mary Sue Milliken * Note: See the "Crema" recipe which is included in this collection.

Drain the beans and rinse them under running water. In a large soup pot Meanwhile, in a very large, heavy skillet with high sides, heat the olive This recipe yields 6 to 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6237 broadcast 04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.

04-16-1997

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