4 main course servings

Ingredients:

• 1/4 cup olive oil
• 2 cups onions, chopped
• 1 2/3 cups red bell peppers (about 2 medium), coarsley chopped
• 6 garlic cloves, chopped
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 3 (15- to 16-ounce) cans black beans, rinsed and drained
• 1/2 cup water
• 1 (16-ounce) can tomato sauce
• Chopped fresh cilantro
• Sour cream
• Monterey Jack cheese, grated
• Green onions, chopped

Preparation: 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 occassionally, about 15 minutes. Season to taste with salt and pepper.

Notes: Ladle chili into bowls. Garnish with chopped cilantro, sour cream, grated cheese, and green onions.