Kegan, Jeff and I enjoyed this chili. The cilantro pesto is delicious. I sure I will use it again. The pesto’s color is a gorgeous green that will brighten up any dish.
Black Bean Chili with Cilantro Pesto
1 tablespoon olive oil
1 large onion, chopped
1/3 cup chopped celery
2 garlic cloves, minced
One 6 ounce can tomato paste
One 14.5 ounce can plum tomatoes, drained and chopped
2 tablespoons chile powder
1/2 teaspoons ground cumin
2 cups water
salt and pepper
1 tablespoon lemon juice
3 cups cooked or two 15 ounce cans black beans, drained and rinsed
1/3 cup cilantro pesto (recipe follows)
Heat olive oil in a large pot over medium heat. Add the onion, celery and garlic. Cover and cook until softened, about 5 minutes. Add the tomato paste, tomatoes, chili powder, cumin, water, and salt and pepper to taste. Reduce the heat to low and simmer for 30 minutes.
Add the lemon juice and beans and simmer for about 15 minutes. Taste and adjust the seasonings. Just before serving, swirl in the pesto.
1 cup tightly packed fresh cilantro leaves
1/4 cup raw almonds
2 large cloves of garlic
1/2 teaspoon of salt
1/4 cup olive oil
Combine the cilantro, almonds, garlic and salt in a food processor and process until smooth. With the machine running, add the olive oil through the feed tube and process into a smooth paste. Store, tightly covered, in the refrigerator with a thin layer of olive oil on top to prevent discoloration.