Spicy Anasazi Bean Chili Recipes

5-BEAN CHILI

Steps:

• In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
• Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

SIMPLE ANASAZI BEANS

Steps:

• Sort and wash Anasazi Beans. Place the beans in a large bowl and pour cold water on them until they are completely soaked. Let it sit for 8 hours. Drain the water, and rinse the beans.
• In a large pot, add soaked beans, and pour enough water so that the beans are about 1/2,-1 inch below the water surface.
• Place the pot on medium heat and bring it to a boil.
• Once it starts to boil, reduce the heat and let it simmer for 45 minutes.
• Add onion, bell pepper, celery, garlic, carrots, nutritional yeast flakes, vegan bouillon, oregano, onion powder, garlic powder, paprika and salt.
• Cook for five more minutes or until you get the consistency you like. If it is still too watery, cook for longer.

CHEF JOEY'S ANASAZI BEAN CHILI (PRESSURE COOKER)

Steps:

• First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
• If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
• Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
• Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
• In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
• Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
• Put the garlic, onion, chicken sausage and beans into the pressure cooker.
• Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
• When done use the cold water release method and open the pressure cooker once the steam is all gone.
• Taste the beans, make sure they are soft.
• Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
• Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
• Bon Appetit.

SPICY ANASAZI BEAN CHILI

Steps:

• 1. Place pre-soaked beans in a 5 quart Dutch oven. Cover beans with water 2" above bean, bring to a boil, reduce heat and simmer for 1.5 hours. Drain water from beans and replace with 2 cups of fresh water. (I did NOT drain and replace the water. I kept what I had in the oven.)
• 2. Preheat oven to 350*.
• 3. Meanwhile, brown chorizo in a skillet and add to the beans. Add remaining ingredients to the beans and mix well. Cover Dutch oven and bake for 2 1/4 hours or until beans are tender.