Name: Vegetarian Black Bean Chili
Yield: 4
Ingredients: ¼ cup olive oil; 2 cups onions, chopped; 1 ⅔ cups red bell peppers, coarsely chopped; 6 garlic cloves, chopped; 2 tbsp chili powder; 2 tsp dried oregano; 1 ½ tsp ground cumin; ½ tsp cayenne pepper; 15 oz cans black beans (3), rinsed and drained; ½ cup water; chopped fresh cilantro; sour cream; Monterey Jack cheese, grated; green onions, chopped

Vegetarian Black Bean Chili

CategorySoups

Yields4 Servings

¼ cup olive oil

2 cups onions, chopped

1 ⅔ cups red bell peppers, coarsely chopped

6 garlic cloves, chopped

2 tbsp chili powder

2 tsp dried oregano

1 ½ tsp ground cumin

½ tsp cayenne pepper

15 oz cans black beans (3), rinsed and drained

½ cup water

chopped fresh cilantro

sour cream

Monterey Jack cheese, grated

green onions, chopped

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 in beans, 1/2 cup water, 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. Garnish with chopped cilantro, sour cream, grated cheese, and green onions.

Nutrition Facts

Servings 4

This recipe brought to you by the Idaho Bean Commission.

Ingredients