Vegetarian Black Bean Chili

4 main course servings


  • 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.