Monday, July 30

In the Kitchen: Black Bean Chili

Vegetarian chili is a tricky meal to master.  When you remove meat from the chili equation, sometimes you're left with watery, lackluster results.  This recipe is the first I've found that delivers full flavor for vegetarians and meat eaters alike.  Throw in a little cornbread and I'm in food heaven. 


1/4 cup olive oil
2 cups chopped yellow onions (about 1 medium onion)
1 1/2 cups chopped red bell peppers (about 2 medium peppers)
8 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 16-ounce cans black beans
1 16-ounce can peeled tomatoes
salt and pepper 

Chopped fresh cilantro (optional)
Chopped green onions (optional)
Grated Monterey Jack cheese (optional)


Heat oil in heavy large pot over medium-high heat. Add the onions, moving them around for about 2 minutes.  Add the bell peppers and continue stirring the mixture for another 5 minutes.  Add the garlic and continue stirring the mixture for 3 minutes.  The onions should cook down and become transluscent. 

Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans 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 20 minutes.  Season to taste with salt and pepper.

Top with chopped cilantro, green onions, and grated cheese.

Photo credit: the Kitchn

Recipe: Bon Appetit via Epicurious

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