Black Bean Chili

black bean chili

Black Bean Chili
Adapted from The Bon Appetit Cookbook: Fast Easy Fresh

1/4 cup olive oil
2 cups chopped white onion
2 medium red bell peppers, coarsely chopped
6 garlic cloves, chopped
2-2 1/2 tbsp chili powder (depending on how much heat you like)
2 tsp dried, ground oregano
1 1/2 tsp ground cumin
1/2 tsp cayenne
2 15 oz cans black beans, drained
1 15 oz can black beans, liquid reserved
1 15 oz can yellow corn
1 15 oz can tomato sauce puree
salt and pepper, to taste

Heat oil in a large pot over medium-high heat. Add onions, bell peppers, and garlic, saute until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne, stir 2 minutes. Mix in black beans, reserved bean liquid, corn, and sauce. Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Serve with grated cheese of choice and Mozzarella, Scallion, and Olive Cornbread. Chili tastes best when flavors have had the chance to meld overnight; I suggest making this 1 day ahead and refrigerating.

*In case you were wondering, this was just the start of a really, really bad year for me. It lasting a year was just a case of bad luck, so if you currently have a tooth abscess, or a problem with a root canal, please do not fret. I’d say I’ve had worse years, but of all the bad ones, I am most glad that that one, in particular, is over. And since I’ve been told I am basically a real, live Liz Lemon, here’s what I think whenever I reflect on it:

Blerg. Seriously.


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