Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.
Ingredients
- 3 , 15 ounce
- 0.25 cups olive oil
- 2 cups chopped onions
- 2 medium red bell peppers , coarsely chopped
- 6 cloves garlic , chopped
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1.5 teaspoons ground cumin
- 0.5 teaspoons ground cayenne pepper
- 1 , 16 ounce
- salt and ground black pepper to taste
Instructions
-
1
Drain black beans, reserving 1/2 cup liquid. Set aside.
-
2
Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
-
3
Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
-
4
Season to taste with salt and pepper. Ladle chili into bowls to serve.
Nutrition Facts
Per serving
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