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Black Bean Veggie Chilli
Lisa Kalabokis, Chef Educator of Green City Market
Soups & Sides
1/4 cup olive oil
2 cups chopped onions
2 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 15-to-16-ounce cansblackbeans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Grated Monterey Jack cheese
Chopped green onions
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes.
In a heavy bottomed or non stick pan, add ground spices and place over medium-low heat. Constantly agitate the contents of the pan, swirling or mixing until you begin to smell the spices. Quickly turn off heat and remove spices from pan or they will burn!
Mix in toasted spices, beans, 1/2 cup reservedbean 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 15-25 minutes.
Season to taste with salt and pepper.
Garnish with desired toppings and enjoy!
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