Two Bean Calabrian Chili
I purchased some new spices at Penzeys in Des Moines this weekend. The roasted garlic has the most amazing wonderful aroma and I decided to use it along with some dried calabrian peppers. This chili has just enough spice but not too hot, super delicious!
Ingredients
1 lb. dried black beans
1 lb. dried red beans
1 large onion, chopped
14 oz. bag frozen roasted sweet corn
2- 10 oz. can Ro-Tel tomatoes, unsalted
1 box Pomi, chopped tomatoes
32 oz bottle low sodium tomato juice
1 t. Penzeys Roasted Garlic
1/2 t. Penzeys Ground Red Chipotle Powder
1 ½ t. Penzeys Cumin Seed
3-4 dried Calabrian Peppers
Salt to taste
Instructions
Prepare the black and dried beans in a pressure cooker following directions for your pressure cooker. If you do not have a pressure cooker you can cook in a stockpot according to package directions.
Take the peppers and place in a small bowl. Pour just enough boiling water over the peppers to cover and let set for a few minutes. Next place the peppers and water in a blender with 1 ladle full of bean liquid. Puree until the pepper is completely ground up. Set aside.
While the beans are cooking chop the onion and place in separate stockpot. Using a slotted spoon add the beans in with the onions and keep the reserve liquid. Next add the pureed peppers, frozen corn, Ro-Tel tomatoes, Pomi tomatoes, tomato juice, roasted garlic, chipotle powder, cumin seed and the salt. Add about 3 to 4 ladles full of the reserved bean liquid in with the soup. Stir well and bring to a boil, then reduce heat.
Continue to cook on low for 30 to 40 minutes.
