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.
sounds good!
love your blog name.
following your blog now. 🙂
LikeLike
Thank you! The cookbook I got this chili recipe from pretty much inspired my interest in cooking. Thank you for the follow! 🙂
LikeLike
Yummy…cannot wait to make this.
LikeLike
You should try it, mum! I think I made it for you in Florida. 🙂
LikeLike
This is essentially how I always make my chili – with black beans, I don’t like other beans 🙂
LikeLike
For the most part, I do, too! Black beans are best, especially with all the spices. 🙂
LikeLike
[…] Year: Black Bean Chili. I think I am sensing another theme to the tune of “black […]
LikeLike
[…] One Year: Black Bean Salsa Two Years: Black Bean Chili […]
LikeLike
[…] One Year: Maple Brown Butter Black Mission Fig Sandwiches with Spinach, Walnuts, and Danish Blue Cheese Two Years: Black Bean Salsa Three Years: Black Bean Chili […]
LikeLike
[…] One Year: Confetti Cookies Two Years: Maple Brown Butter Black Mission Fig Sandwiches with Spinach, Walnuts, and Danish Blue Cheese Three Years: Black Bean Salsa Four Years: Black Bean Chili […]
LikeLike
[…] One Year: Quick Pickled Red Onions Two Years: Confetti Cookies Three Years: Maple Brown Butter Black Mission Fig Sandwiches with Spinach, Walnuts, and Danish Blue Cheese Four Years: Black Bean Salsa Five Years: Black Bean Chili […]
LikeLike