Wednesday, December 16, 2015

Black Bean Chili, December 12, 2015

Whenever I make something vegetarian, Jeannene asks, "Where's the meat? Is there at least cheese in it?" She completely adored this vegan black bean chili (well, she did add shredded cheddar and sour cream---scallions are a nice garnish, too) and so did I. It's perfect for a chilly winter night. I made corn muffins (from a box) and a salad  (from a bag) to go with it. 

Black Bean Chili
1-2 tsp. olive oil
2 onions, chopped
1 red bell pepper, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 tbsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. cinnamon
1 can diced tomatoes
2 cans black beans

Heat oil in a soup pot. Cook the onions, peppers, garlic, and salt until veggies are softened. Add seasonings and cook a couple minutes. Add tomatoes & beans. Bring to a boil. Cover and simmer on lower heat 15-20 minutes. Serves 4-6.

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