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. |