Chili is delicious made from many kinds
of beans. The classic is pinto, but black beans, kidney beans and even
fava beans make wonderful eating.
Makes 6 to 8 servings
2 cups shelled fresh or thawed frozen fava beans; or 1 cup dried lima
beans, picked over, soaked overnight, and drained (dried fava beans
need to be soaked and skinned, a time-consuming proposition)
6 cloves garlic, chopped
1 large onion, chopped
Two 14 1/2 ounce can chopped tomatoes; or 4 large tomatoes, peeled,
seeded, and chopped
1 tablespoon olive oil
1 medium size green bell peppers, seeded and chopped
2 jalapeno peppers, seeded and minced
Salt and freshly ground black pepper to taste
2 tablespoons ground cumin
2 tablespoons well-flavored chili powder
1 bunch (6 to 8) green onions (scallions), white and light green parts
1 cup grated Cheddar or Monterey Jack cheese
Sour cream, regular or light
1 small ripe tomato, peeled, seeded, and chopped
Place the beans in a large kettle. Cover with water by 2 inches. Stir n
the garlic and three-quarters of the chopped onion. Simmer over low
heat until the beans are tender, 30 to 45 minutes. Drain the beans and
stir in the tomato. Simmer over low heat for 15 minutes, stirring
gently from time to time.
Heat the olive oil in a small skillet over medium heat. Cook the
remaining onion, stirring occasionally, until tender, 5 to 6 minutes.
Stir in the peppers and season well with salt and pepper. Stir this
mixture into the beans and simmer over medium low heat for 10 minutes.
Stir in the cumin and chili powder. Cook 2 minutes longer. Serve very
hot. Pass the green onions, cheese, sour cream, and chopped tomato.
A little guacamole goes very well as a condiment with this chili.