This is the BEST Black Bean Chili Recipe!
16 ounces (1 bag) of cooked black beans or 2 cans, drained
1/2 cup vegetable stock
1 16-ounce can tomato sauce
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
salt and pepper to taste
- Chopped fresh cilantro
- sliced avocado
- Grated Monterey Jack cheese (optional)
- Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften. Mix in chili powder, oregano, cumin, salt, pepper and cayenne; stir 2 minutes. Mix in beans, 1/2 cup vegetable stock, 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.
- Serve chili into bowls. Garnish with chopped cilantro, avocado, and optional cheese.