black bean chili

• 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 diced tomato
• Chopped fresh cilantro

Preparation

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.

chili

Ingredients (use vegan versions):

    2 cans dark kidney beans
    2 cans pinto beans
    2 cans chili beans
    1 medium-sized onion, chopped
    1 large tomato, diced
    1 can tomato sauce
    1-2 tablespoon jalapeno peppers, minced (I use the store-bought ones from a jar)
    2 tablespoons of jalapeno juice
    1/2 cup lentils (optional)
    1 teaspoon seasoning salt
    1 teaspoon mild chili powder
    1 teaspoon black pepper.
    1/2 teaspoon garlic powder.

Directions:

Use a crockpot or some other slow-cooker for this...Simply place all the ingredients in the crockpot and cook. I like to get mine ready in the morning and let it cook all day on low.  When I come home, its ready!

Cornbread is a must with this.

Be careful, this can be VERY SPICY!  You may want to adjust the amount of jalapeno juice.

Serves: 6-8

Preparation time: 8 hours