December 18, 2012

Quick and Easy Black Bean Chili

IMG_4106Make this yummy chili in under 30 minutes from stove to table. Its hearty, satisfying, loaded with dietary fiber, and good for you.

Quick and Easy Black Bean Chili
Serves 6-8
For all ingredients, please consider using those that are grown organically.
 
1 onion, chopped
2 teaspoons olive oil
1 orange or red pepper, chopped
1 yellow pepper, chopped
2 teaspoons dried oregano
2 tablespoons chili powder
1 1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 4 ounce can diced green chilis
1 15 ounce can chopped tomatoes
4 15 ounce cans black beans including the liquid (use a brand such as Eden organic with no salt added)
  sea salt
  freshly ground black pepper
 
Serve with fresh avocado chunks, fresh cilantro leaves, corn kernels, chopped red onion, or cashew sour cream.
Heat the olive oil in a large sauce pan or dutch oven over medium heat. Add the onions and a sprinkling of salt, and saute for about 5-10 minutes until they become translucent.
Add the peppers and continue to saute for an additional 5 minutes. Add the oregano, chili powder, cumin, and coriander and stir to incorporate into the vegetables. Allow to cook for a minute or two.
Add the canned chilis, tomatoes, and beans to the vegetables. Bring the mixture to a simmer and reduce the heat. Cook for about 15-20 minutes until the flavors comibine and the chili thickens.
Season to taste with sea salt and freshly ground black pepper.
Serve with any accompaniments that sound good to you or as an addition to something like tacos or tamales.

 

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Categories: Beans & Legumes, Kids in the Kitchen, Soups & Stews, Vegan Entrees
 

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