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.

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Cook's Note:

For a chunkier dish, use crushed tomatoes instead of tomato sauce.

Nutrition Facts

342 calories; protein 15.5g; carbohydrates 49.7g; fat 10.6g; sodium 1244.6mg. Full Nutrition
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