Black Bean Chili

Here’s another recipe that Spike and I have been making for a long, long time. I don’t remember the original source for this dish, but it always delights our palates and our company whenever we make it.

2 cups dried black beans
Vegetable cooking spray
1 chopped onion
Black Bean Chili4 cloves garlic, minced
1 28-ounce canned tomatoes
7 ounce can chopped green chilies
1 cup raisins
1 teaspoon salt (optional)
1 teaspoon pepper
1 teaspoon ground cinnamon
1/2 teaspoon cloves, ground
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg
4 medium, peeled, finely chopped green apples
6 cups cooked long grain brown rice

Place dried black beans in medium saucepan covered in 2” water. Bring to boil and cook 2 minutes. Cover and let stand 1 hour. Drain beans. Add 6+ cups water. Simmer 1-2 hours. Drain and set aside.

Coat medium skillet with cooking spray. Sauté onion and garlic until tender (~8-10 minutes). Add tomatoes, chilies, raisins and spices. Simmer uncovered 15 minutes. Add cooked beans and apples to mixture; add beef-flavored water if the mixture looks dry. [I usually add 1-2 cups.] Cook 10 minutes. Serve over rice.