And here is my Halloween offering for a crowd.
In the past I have stuffed peppers and cut out silly faces in them. This time for a bit of fun I thought I would have some bobbing up from the chili. I added them to the pot with the black beans and they cooked slowly on top mostly from the steam.
These yellow peppers staring out at me like masks brought a childish smile to my face.
The Chili itself was lovely, of course it was. We love Chili for its versatility, especially during working weekdays when its easy to serve with some rice.
Halloween Black Bean Chili
Serves 4 - 6 as an accompaniment
250g Suma organic Black Beans, soaked overnight
4 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
1 celery stalk, thinly sliced
2 fresh red chillies, sliced
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 medium carrots, peeled and quartered
2 Orange peppers,
1 x 400g can of tomatoes, chopped
Salt and pepper to taste
In a wide pan, cook beans in water until tender. Drain and set aside.
In a saucepan, warm the oil on medium heat.
Add the onions and garlic and saute until the onions become soft.
Add the celery and chili, then cover and cook for about 5 minutes.
Stir in the cumin, oregano, coriander, chili flakes and season with salt and pepper to taste and cook for a few minutes for it to coat the oniony mixture.
Then stir in the tomatoes, cook for 10 minutes until they have begun to disintegrate and break down.
Then stir in the carrots and Orange pepper, cover and cook until the peppers begin to soften.
Stir occasionally to keep the spices from burning.
Then add in the black beans and cook for 20 minutes.
If it seems a little dry, add a little water or liquid from the cooked beans.
Taste and adjust the seasoning if necessary.
As a member of Suma Bloggers Network, I will receive a selection of complimentary products every two months to use in recipe development and blog original recipes for the Network.