Vegetarian Black Bean Chili
- 1/3 cup olive oil
- 2 cups chopped onions
- 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
- 6 garlic cloves, chopped
- 2 Tbsp chili powder (start with less, then to taste)
- 2 tsps dried oregano
- 1 1/2 tsps ground cumin (start with less, then to taste)
- 3 15 to 16 oz cans black beans, drained, 1/2 cup liquid reserved
- 1 16 oz can tomato sauce
- Chopped fresh cilantro
- Sour cream
- Grated Monterey Jack cheese
- Chopped green onions
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix inn beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
Serves 4 People
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
Serves 4 People
Submitted by Apr 1, 2010
15 min
30 min
45 min