Recipe information
Yield
4 main-course
Ingredients
1
/4 cup olive oil
2
cups chopped onions
1
2/3 cups coarsely chopped red bell peppers (about 2 medium)
6
garlic cloves, chopped
2
tablespoons chili powder
2
teaspoons dried oregano
1
1/2 teaspoons ground cumin
1
/2 teaspoon cayenne pepper
3
15-to-16-ounce cans black beans, drained, 1/2 cup liquid reserved
1
16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated Monterey Jack cheese
Chopped green onions
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Preparation
Step 1
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. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to 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.
Step 2
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.