~ Vegetarian Black Bean Chili

Dear Fans of Hounds Who Cook,

We have used this chili recipe for years. Our girl likes to use its leftovers as bean dip for chips and such. Or to put it in breakfast burritos. We started with the recipe at Epicurious.com and made it our own.

Vegetarian Black Bean Chili

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped bell peppers (about 2 medium) - every color

Vegetables, as desired (zucchini, corn, broccoli, spinach, carrot)
6 garlic cloves, minced
2 tablespoons chili powder (or less)
2 teaspoons dried oregano
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
3 pounds beans - black, garbanzo, kidney, pinto, etc.
(water or broth to cook beans)
16-ounces tomato sauce
Chopped fresh cilantro
Chopped green onions

Soak beans overnight. Drain and rinse. Cook ahead if desired til tender, or plan for two hours to cook the chili.  

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes.

Stir in soaked/cooked beans and tomato sauce and any other vegetables, chopped. (If beans are soaked, not cooked, add enough broth or water to cover by two inches in the pot.) Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes for cooked beans or up to 2 hours for soaked beans. Season to taste with salt and pepper.  Garnish with chopped cilantro and green onions.

Served chili with corn bread or over a baked sweet potato or with tahini on the side.