Description
Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.
Ingredients
- 3 (15 ounce) cans black beans
- ¼ cup olive oil
- 2 cups chopped onions
- 2 medium red bell peppers, coarsely chopped
- 6 cloves garlic, chopped
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground cayenne pepper
- 1 (16 ounce) can tomato sauce
- salt and ground black pepper to taste
Instructions
- Drain black beans
- reserving 1/2 cup liquid. Set aside.
- Heat oil in a large
- heavy pot over medium-high heat. Add onions
- bell peppers
- and garlic; saute until onions are soft and translucent
- about 10 minutes. Add chili powder
- oregano
- cumin
- and cayenne pepper; cook and stir until fragrant
- about 2 minutes.
- Add reserved black beans
- 1/2 cup bean liquid
- and tomato sauce. Bring to a boil
- stirring occasionally. Reduce heat to medium-low. Simmer
- stirring occasionally
- until flavors blend and chili thickens
- about 15 minutes.
- Season to taste with salt and pepper. Ladle chili into bowls to serve.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6