≡   Categories
Black Bean Sweet & Hot Chili (Vegetarian)

2 tablespoons extra virgin olive oil
1 cup onion, chopped
1 large celery rib, trimmed and coarsely chopped
12 lb frozen bell pepper (stir-fry -- red, green, and yellow peppers; do not thaw)
2 cloves garlic, finely minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
3 cups canned black beans, drained
2 (10 ounce) cansdiced tomatoes and green chilies
2 tablespoons frozen orange juice concentrate
1 tablespoon fresh lemon juice
12 teaspoon hot red pepper sauce
4 cups rice, cooked
14 cup fresh cilantro, coarsely chopped


Heat oil over medium heat for about 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp. Add 2 1/2 cups beans, tomatoes, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boil, adjust heat so it bubbles lightly. Simmer 10 minutes. Mash remaining 1/2 cup beans and mix into chili, cover and simmer slowly untils flavors meld, about 15 minutes. Taste for salt and pepper and adjust as necessary. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

Source: www.food.com