Addie's Black Bean Chili

Addie's Black Bean Chili

This image courtesy of culicurious.com

Warm up this winter with this homemade chilli recipe. Made with sausage and homemade chili spice mix, Addie's Black Bean Chili will be a winner with the whole family. Feel free to leave out the meat altogether for a vegetarian version. Enjoy!

Notes


  • If you’re short on time substitute 3 cans of black beans, rinsed well before using.

     

  • If you cannot get chaurice sausage, you can either use another slightly spicy smoked sausage or omit the sausage if you’d prefer to make this dish vegan.


Check out other recipes from Addie K. Martin of Culicurious.

Serves6

Preparation Time45 min

Cooking Time2 hr 30 min

Ingredients

  • 10 cups water
  • 1 pound black beans
  • 1/4 cup olive oil
  • 2 cups onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 3 tablespoons garlic, minced
  • 1 link chaurice sausage, diced (about 1 cup)
  • 3 roma tomatoes, quartered length-wise and sliced
  • 3 cups button mushrooms, sliced
  • 1 cup red onion, sliced
  • 3 cups corn kernels (16-ounce frozen bag)
  • zest of 1 lime
  • juice of 2 limes
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup green onion tops, sliced
  • 1/2 avocado, sliced
  • Chili Spice Mix:
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1 teaspoon chipotle powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 tablespoons salt

Instructions

  1. Cook beans on medium/low heat for 60 minutes in a covered pot with a slight crack in the pot lid. Stir occasionally.
     
  2. While that is cooking, heat the olive oil in a separate skillet and sauté onions, celery, carrots and sausage. Cook for 5-7 minutes until vegetables are soft and sausage is rendered.
     
  3. Add in the garlic and cook 1-2 more minutes, until garlic is fragrant. Turn off flame and let this sit until beans are ready.
     
  4. After the beans have been cooking for 60 minutes, stir in the veggie/sausage mixture along with the chili spice mix and cook an additional 30 minutes in a covered pot. Stir occasionally.
     
  5. After 30 minutes, add tomatoes, mushrooms, red onion and corn. Stir very well until pot is thoroughly mixed. Cook 30 more minutes, covered. Stir every five minutes or so to ensure even cooking.
     
  6. Turn off the heat and let the chili sit 20 minutes covered to ensure that flavors have melded.
     
  7. Stir in lime zest and juice, cilantro and green onions.
     
  8. Serve garnished with sliced avocado and sour cream (optional).

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