Vegetarian black bean chili
Monday June 28, 2010 11:11 AM
Ingredients:
How to Prepare:
Heat oil in large pot over medium-high heat. Add onions, bell peppers, and garlic. Saut until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne and stir for 2 minutes. Mix in 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. Serve with tortilla chips. Enjoy!
Shared by: Laurie, TheBAG Lady
- 1/4 cup olive oil
- 2 cups chopped onions
- 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
- 6 garlic cloves, chopped
- 2 T. chili powder
- 2 T. dried oregano
- 1 1/2 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved (I do not drain the beans)
- 1 16-ounce can tomato sauce
- Chopped fresh cilantro (optional)
- Sour cream (optional)
- Grated Monterey Jack cheese (optional)
- Chopped green onions (optional)
How to Prepare:
Heat oil in large pot over medium-high heat. Add onions, bell peppers, and garlic. Saut until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne and stir for 2 minutes. Mix in 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. Serve with tortilla chips. Enjoy!
Shared by: Laurie, TheBAG Lady
