Black Bean Chilli

One of my goals when cooking is developing easy, tasty, filling, and healthy recipes for everyday meals. Also, I make large quantities to freeze for future use. And I made this Black Bean Chilli with this in mind. Black beans add texture, flavor, and rich color to the chili, and all the seasonings add fabulous flavor. And you can omit the cheese for a vegan option.

If you want to top the chili, in addition to the cheese and crushed nachos, sour cream, and avocado, that works well with this recipe. Since I wanted to begin the New Year by eating healthy, I only added cheese.

I froze the chili into individual containers without the cheese.

¼ cup extra-virgin olive oil

6 garlic cloves, chopped

2 medium onions, chopped (about 2 cups)

2 medium red, yellow, or orange bell peppers, chopped (about 1⅔ cups)

2 Tbsp. chili powder

2 tsp. dried oregano

1½ tsp. ground cumin

½ tsp. cayenne pepper

3 15-oz. cans black beans, drained, ½ cup liquid reserved

1 15-oz. can of tomato sauce

Kosher salt, freshly ground pepper

Grated Monterey Jack, crushed nacho chips (for serving, optional)

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 6 garlic cloves, chopped, 2 medium onions, chopped (about 2 cups), and 2 medium red bell peppers, chopped (about 1⅔ cups), and cook until onions are softened, 8–10 minutes. Add 2 Tbsp. chili powder, 2 tsp. dried oregano, 1½ tsp. ground cumin, and ½ tsp. cayenne pepper; cook, stirring, 2 minutes.




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