YUM YUM!!!
Sorry for the late posting for those of you following the Black Bean Journey, I had to make an earlier run to the gym than usual. BUT, this Black Bean Chili will be FEROSH for the weekend, espesh if you're in the frrrrreezing cold environs like us New Yorkers. As they say here, "It's BRICK!"
Enjoy... you can thank me later, gator!
INGREDIENTS
- 1/4 cup olive oil
- 2 cups chopped onions
- 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
- 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, drained, 1/2 cup liquid reserved
- 1 16-ounce can tomato sauce
Sour cream
Grated MontereyJack cheese
Chopped green onions
READY... SET... GO!
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, 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. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
thanxoxo, Epicurious
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