Prep time: 25 minutes
Cooking time: 30 minutes
Yields: 4 people
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
- 2 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 15-ounce cans black beans, drained, 1/2 cup liquid reserved
- 1 15-ounce can white cannellini beans, drained
- 1 16-ounce can tomato sauce
- Chopped fresh cilantro
- Sour cream
- Grated MontereyJack cheese
Directions:
- 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.
- Ladle chili into bowls. Pass chopped cilantro, sour cream, and grated cheese separately.
Notes:
You can use any combination of beans that you like. Depending on how spicy you like your chili, you can add or reduce the amount of cayenne pepper.
Credit: Bon Appetit