Vegetarian Chili with Black Beans

Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 342 Calories

Ingredients

• ¼ cup olive oil
• salt and ground black pepper to taste
• 2 cups chopped onions
• ½ teaspoon ground cayenne pepper
• 2 tablespoons chili powder
• 1 ½ teaspoons ground cumin
• 2 teaspoons dried oregano
• 6 cloves garlic, chopped
• 1 (16 ounce) can tomato sauce
• 3 (15 ounce) cans black beans
• 2 medium red bell peppers, coarsely chopped

Recipe Instructions

Step 1

Drain black beans, reserving 1/2 cup liquid. Set aside.

Step 2

Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.

Step 3

Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.

Step 4

Season to taste with salt and pepper. Ladle chili into bowls to serve.