Black bean chili
Recipe by Amy Brown
2 TBSP olive oil
6 minced garlic cloves
2 onions, diced
¼ tsp crushed red pepper flakes
1 TBSP chili powder
1 TBSP ground cumin
1 tsp dried oregano
1 bay leaf
1 28 oz can diced tomatoes
1 TBSP wheat free tamari
3 cups water
2 TBSP tomato paste
¾ tsp salt
8 cups freshly cooked (1 ½ pounds dry or 4 – 15 ounce cans) black beans, rinsed and well drained if canned
1 tablespoon red wine vinegar
Prep. Time → 20 min
Cook Time → 40 min
1. Heat the oil in a large stockpot over medium heat.
2. Add the garlic, onions and red pepper flakes and cook 1 minute.
3. Stir in the chili powder and cumin and cook 2 minutes.
4. Stir in all of the remaining ingredients and bring to a boil.
5. Reduce the heat to a simer and cook about 30 minutes.
6. Remove the bay leaf.
7. Serve with sour cream, corn chips or other garnishes.
main courses, gluten free, mexican, vegetarian December 23, 2011 19:27
Author modified recipe, originally from “Simple Vegetarian Pleasures” by Jeanne Lemlin
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