Yum, tearty, Black Bean Chili!

tearty, how would you like to know...

- Which fruits and vegetables have the most pesticide residues
- 6 ways to protect yourself from sugar rushes, hypoglycemia, and diabetes
- 8 ways to make leafy greens delicious -- without drenching them in oil
- How to reduce the gas caused by beans
- 8 tips for saving time & keeping food from spoiling
- How to make vegan recipes creamy

These are the titles of recent articles by my friend Trevor Justice,
Owner/Director of The Vegetarian Health Insitute. (Really good
articles, by the way!)

For instant access to these secrets (and the ones Trevor continues
to share), you need get on his "sneak preview" list. To do that,
click here now:

http://clicks.aweber.com/y/ct/?l=KME.R&m=iHi6yWNT3yk6&b=HgUVya5lVJFmT021mil_qg

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Black Bean Chili (Serves 4 to 6)
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The spices in this recipe are for a fairly hot chili, but you can
adjust the amount of red chili peppers to your taste. Add fresh
pineapple or orange for a zesty and surprising variation!
Oh, you can also use pinto or red kidney beans with this recipe.

1 1/2 cups dry black beans (360 mil.)
2 Tbs. Canola oil (30 mil.)
5 medium garlic cloves, minced
2 medium yellow onions, chopped
1 Tbs. ground cumin (15 mil.)
1 Tbs. dried oregano (15 mil.)
3 Tbs. chili powder (45 mil.)
1 tsp. crushed red chili peppers (5 mil.)
2 cups crushed tomatoes (460 mil.)
3 jalapeno chili peppers, minced
1 cup chopped fresh pineapple or orange (optional) (230 mil.)
2 Tbs. tamari (15 mil.)
Fresh ground pepper
Fresh cilantro, for garnish

Sort through the beans for stones, which should be discarded.
Rinse the beans and cover them with water in a large heavy pot.
Bring to a full boil, drain and rinse again. Place in a pot with 6
cups (1.5 liters) of water. Bring to a simmer and cook for 2 hours.

When the beans have cooked for 1 hour, heat the oil in a large
skillet. Sauté the garlic and onions over high heat for 3 to 4
minutes, stirring frequently. When the onions begin to look
translucent, lower the heat to medium and stir in cumin, oregano
chili powder, and crushed red chili pepper. Cook for 3 or 4 minutes,
then add tomatoes and jalapenos. Simmer for 10 minutes, stirring
frequently.

Stir this chili sauce into the pot of beans. Add pineapple or
orange if using. Simmer partially covered for another hour until
beans are soft. Adjust the tastes to your liking. If you want more
spice, add more jalapenos and crushed red pepper. As the chili
simmers, keep the consistency as thick as stew by adding more
water if necessary. Flavor with tamari and freshly ground pepper
before serving. Garnish with cilantro.

Thanks to Bettina Vitell for this recipe, which you¹ll find in her
vegetarian cookbook "A Taste Of Heaven And Earth"!

When you order Bettina¹s book, believe me, your dinner guests will
hail you as a gourmet chef!

To find out why this book was nominated for the Julia Child
Cookbook Award(!), and get six recipes from Bettina's book, visit
www.amacord.com/taste.

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