Caribe Black Bean Chili

A different meatless chili with flavors from the Caribbean forming a slightly sweet chili that also includes some typical chili flavors. Shown here with added red bell peppers.

INGREDIENTS
1   cup shredded coconut
1   cup chicken broth
1   cup water
2   tablespoons olive oil
1   medium white onion, chopped
4   cloves garlic, minced
1/2 package POMI chopped tomatoes (13 ounces)
2   tablespoons lime juice
1   tablespoon white wine vinegar
1   teaspoon ground cumin
1   teaspoon dried thyme
1   teaspoon smoked paprika
1   pinch crushed red pepper flakes
1   can (15 ounces) black beans, rinsed and drained

METHOD
In a medium sauce pan, combine the coconut, broth and water. Bring to a boil, reduce heat to medium and cook for 6 to 7 minutes until the liquid is reduced by half. Remove to a blender or food processor and process on low for 1 to 2 minutes. Drain, reserving the liquid and discarding the coconut. If the liquid left is under 1 cup, add broth to bring it back to 1 cup. Set aside.

In a large sauce pan, heat the olive oil over medium heat and add the onion. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent. Add the garlic and cook for 1 minute. Add the reserved broth-coconut liquid, the tomatoes, lime juice, vinegar and all four spices ( but not the beans.)  Simmer for 5 to 6 minutes to blend the flavors, then add the beans. Cover and cook for 5 to 6 minutes to heat and add flavor to the beans. Remove from the heat and serve to 4 to 6 of your family or friends.

Based on ideas from Cooks.com