Spicy Black Bean

Yield: 2 quarts

1 Tbsp. olive oil
1 onion, chopped
1 medium bell pepper, chopped
1 jalapeno, finely minced
3 garlic cloves, minced
1 3/4 cups  black beans, cooked
4 1/2 cup vegetable broth 
16 ounces diced tomatoes
4 oz. Anaheim peppers
1 1/2 cups frozen corn 
1/4 cup cilantro 

Heat oil in a stock pot. Sauté onion and peppers in oil until tender. Add garlic and cook 1 minute longer. Stir in beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. Add corn and cook 5 minutes. Add cilantro and cook 5 minutes longer. At this point, if you need more liquid, add a little more broth. Remove from heat. 

Black Bean-Pineapple Soup Stew Chil

by SUSANV on APRIL 7, 2011

Black Bean-Pineapple Soup Stew Chili

Add more broth to make this stew more like soup and less to make it more like chili. Or, use even less to make a thick filling for tacos or a dip for tortilla chips.

Ingredients

• 1 large onion, diced
• 1 large red bell pepper, seeded and diced
• 4 cloves garlic, minced or pressed
• 1 15-ounce can diced tomatoes, preferably fire-roasted
• 2 16-ounce cans black beans, rinsed and drained
• 2 cups vegetable broth (or water plus bouillon cubes)
• 1 tablespoon Ancho chili powder (or other pure, mild chili powder)
• 1 teaspoon ground cumin
• generous grating black pepper
• 1/2 teaspoon salt (or to taste)
• 1 pound yellow squash or zucchini
• 1 cup crushed pineapple and juice

Instructions

1. Heat a non-stick pot and spray with cooking spray if desired. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper  cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes.
2. While the beans are cooking, trim the squash and cut into small cubes.
3. Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.

Cooking time (duration): 40

Number of servings (yield): 6

Sweet Potato Lentil Chili

Recipe from ed&bv. 

1 Tbsp (15 mL) extra-virgin olive oil
1 3/4 cups (425 mL) onions, diced
1 cup (250 mL) celery, diced
2 - 2 1/2 cups (500 to 625 mL) orange-fleshed sweet potatoes, peeled and cut in 1 in (2.5 cm) cubes
3 large cloves garlic, minced
1 tsp (5 mL) sea salt
Ground black pepper to taste
2 tsp (10 mL) chili powder
1 tsp (5 mL) paprika
1/2 tsp (2 mL) freshly grated nutmeg
1/2 tsp (2 mL) cumin
1/4 tsp (1 mL) cinnamon
1/2 tsp (2 mL) crushed red pepper flakes (or to taste)
1 1/4 cups (310 mL) dry red lentils
2 1/2 cups (625 mL) water
1 - 28 oz (796 mL) can crushed tomatoes
1 - 14 oz (398 mL) can black or kidney beans, rinsed
1 bay leaf
3 Tbsp (45 mL) freshly squeezed lime juice
Lime wedges (for serving)

In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.
Serves 6.

Cooking Note:  If you only have whole or diced tomatoes, use a hand blender to 'crush' them:  first pour off some liquid from can into pot, then use a hand blender to puree tomatoes directly in the can.

Moroccan Bean Stew with Sweet Potatoes

Here is another soup that I have fallen in love with! The coriander is the winner in this one! It has such a sweet flavor, I sure was pleased. I left out the lentils this time. but next time I'll do no such thing!

FYI-  I found this recipe from this lovely blog.

1 1/2 tbsp olive oil
1 tsp cumin seed
3/4 tsp ground cumin
1 1/2 tsp cinnamon
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp fennel seeds
1 tsp dried basil
3/4 tsp sea salt
Few pinches cayenne pepper
Freshly ground black pepper to taste
1 1/2 cup onion, diced
3-4 medium-large cloves garlic, minced or grated
3 – 3 1/2 cups yellow or orange-fleshed sweet potato, diced
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) chickpeas, rinsed and drained
1 cup dry red lentils, rinsed
3 cups vegetable stock
3 1/2 cups water
1 1/2 tbsp freshly grated ginger

In a large pot over medium heat, add the oil with the spices and salt. Cook for a couple of minutes, and then add the onion, garlic, and sweet potato. Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften. Add all remaining ingredients except ginger (and figs, if using), and increase heat to high to bring to boil. Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved. Add fresh ginger, stir through, and serve!