Large Batch Vegetarian Black Bean Chili

I also baked a very large pan of cornbread to serve with the chili. Mr. Eat The Blog is always telling me how he'd be happy enough to eat beans every day to the exception of all other food...so I guess we're going to find out if that's really true.


You Will Need:
6 cups cooked black beans (I cooked mine with water and four bay leaves-and nothing else) cooking liquid reserved
1/4 cup olive oil
6 carrots, finely diced
6 stalks celery, finely diced
2 large onions, chopped
6 cloves garlic, smashed and chopped
1 large green bell pepper, chopped
2 large tins of whole tomatoes with juice
3 tablespoons ground cumin
2 bay leaves
Ground dried chillies of your preference, to taste
2 teaspoons powdered cocoa
1 tablespoon dried epazote
1 teaspoon marjoram
1 teaspoon ground coriander


In a large pot, heat the olive oil over medium heat and add the carrots, celery, onions, garlic and bell pepper. Cook until softened. Add the drained beans (save the liquid), tomatoes with liquid, and spices. Mix well. With a wooden spoon, break up the tomatoes a bit, but don't worry about getting them smashed as they will cook down. At this point, add about two cups of the bean cooking water and reserve any extra in case you need it. Bring the chili to a boil, reduce heat and simmer, partially covered for about an hour, stirring now and then. Remove the lid, increase the heat to medium and cook until it has reduced to a thick stew. If you over-cook it, add some of the extra liquid from the beans and correct the seasonings. Otherwise, cool quickly in a number of shallow pans and then combine to store in a large container once cooled.

Made too much? Don't worry, it freezes well.

Serve with grated cheddar cheese and plain yoghurt.