- 1 pound dried black beans
- 6 cups water
- 6 allspice berries
- 1 stick cinnamon
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1/4 teaspoon aniseed
- 28 ounces crushed tomatoes
- 1 onion (medium, diced)
- 3 cloves garlic (finely minced)
- 1/4 cup red bell pepper (diced)
- 1/4 cup green bell pepper (diced)
- 1 teaspoon Mexican oregano (dried)
- 2 tablespoons chile powder
- 1/4 cup cocoa powder
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons vegetable oil
- 1 cup buttermilk
- 1/2 cup sour cream (or nonfat yogurt)
- 1/4 cup scallions (thinly sliced)
- 1/2 cup sliced black olives
- 1/2 cup chopped fresh cilantro
- Rinse the beans thoroughly and place them, along with the water, in a 7-quart slow cooker.
- In a spice mill or mortar and pestle, grind the allspice, cinnamon, cumin, coriander, and aniseed. Add the spices, along with the tomatoes, onion, garlic, bell peppers, oregano, chile powder, and cocoa powder to the beans. Cover and cook on LOW for 6 to 8 hours, until the beans are tender. Turn the slow cooker up to HIGH.
- To make the crust, in a food processor, pulse the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly mixed. Add the eggs, vegetable oil, and buttermilk and pulse until the liquid ingredients are thoroughly mixed in with the dry.
- Spread the cornbread mixture over the top of the chili, or drop large spoonfuls around the surface of the chili, and continue cooking on HIGH with the lid slightly ajar for 1 hour longer, or until a toothpick inserted into the crust comes out clean.
- Ladle the soup into bowls. Top each bowl with a dollop of sour cream and a sprinkling of scallions, olives, and cilantro.
PER SERVING *
|Calories570Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.