Black Bean Chili

Malzemeler

DEBORAH MADISON'S BLACK BEAN CHILI

3 tablespoons vegetable oil

4 cups diced onion

2 teaspoons minced garlic

4 cans (1 pound each) black beans

1 (14 1/2 ounce) can crushed tomatoes

1 tablespoon cumin

1 tablespoon oregano

3 tablespoons chili powder

1 chipotle pepper, minced or crushed

salt (to taste)

TO SERVE:

Garnish with avocado, red onion, cheese, sour cream, etc.,

if desired.

Servings: 6

Source: The Greens Cookbook by Deborah Madison

Yöntemler

Heat vegetable oil in a large pot over medium-high heat. When it's hot, add onion, and cook, stirring occasionally, about 5 minutes.

Reduce heat, add garlic, and cook 2 minutes more, or until onions are soft and translucent.

Add black beans, tomatoes, cumin, oregano, chili powder, chipotle pepper, and salt. Bring to a boil, lower heat, and simmer 20 minutes, or long enough for flavors to combine.

TO SERVE:

Garnish with avocado, red onion, cheese, sour cream, etc.,

if desired.