Black Bean Chili
This vegetarian dish can easily be transformed into something to satisfy a meat-lover with the addition of ground turkey breast, or lean beef or pork.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 1½ cups dried black beans
- 2 Tbsp. canola oil
- 2 large sweet onions, peeled and chopped
- 5 cloves garlic, peeled and minced
- 3 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 1 tsp. ground black pepper
- 1 tsp. crushed red pepper flakes
- 3 small jalapeño peppers, seeded and minced
- 2 cans (14½ oz.) no-salt-added diced tomatoes
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. chopped cilantro
- Rinse the beans and cover them with water in a large, heavy pot. Bring to a full boil over medium-high heat, drain, and rinse again. Return the beans to the pot over medium-high heat and add 7 cups of water, or a combination of water and mushroom broth. Once the water comes to a boil, reduce heat and simmer for 1 hour.
- While the beans cook, place a large nonstick sauté pan over medium heat. Add the oil and onions; sauté for 4 minutes, stirring frequently. Lower the heat to medium-low. Add the garlic and sauté for 1 minute. Stir in the chili powder, cumin, oregano, black pepper, red pepper flakes, and jalapeños; sauté for an additional 4 minutes, then add the tomatoes. Simmer for 10 minutes, stirring frequently.
- Stir the sautéed mixture into the pot of beans. Simmer partially covered for another hour, or until the beans are soft. Stir in the vinegar. Garnish with cilantro.