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Vegetarian Black Bean Chili
½ cup olive oil
4 cups onions, chopped
3 ⅓ cups red bell peppers, coarsely chopped
12 garlic cloves, chopped
4 tbsp chili powder
4 tsp dried oregano
3 tsp ground cumin
1 tsp cayenne pepper
30 oz cans black beans (3), rinsed and drained
1 cup water
chopped fresh cilantro
sour cream
Monterey Jack cheese, grated
green onions, chopped
1
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.
2
Ladle chili into bowls. Garnish with chopped cilantro, sour cream, grated cheese, and green onions.
Nutrition Facts
8 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
½ cup olive oil
4 cups onions, chopped
3 ⅓ cups red bell peppers, coarsely chopped
12 garlic cloves, chopped
4 tbsp chili powder
4 tsp dried oregano
3 tsp ground cumin
1 tsp cayenne pepper
30 oz cans black beans (3), rinsed and drained
1 cup water
chopped fresh cilantro
sour cream
Monterey Jack cheese, grated
green onions, chopped