Recipe comes from our most-used and well-loved cookbook: The Big Book of Soups & Stews: 262 recipes for serious comfort food.
Black Bean Chili
1 tbsp olive oil
2 cups chopped onion (I just used 2 onions)
1 cup finely chopped celery (2 celery stalks)
4 cloves garlic minced
3 cans (14oz each) black beans drained and rinsed
2 cans (14oz each) diced tomatoes with juice
1 can (4oz) diced green chilies drained
1 1/2 cups vegetable stock (actual recipe called for beef stock... I opted for vegetable to keep it vegetarian)
1 tbsp chili powder
1 tsp dried oregano
1 tsp cumin
1 tsp salt
ground pepper to taste
3 tbsp chopped cilantro or parsley
chopped hard-boiled eggs
cilantro sprigs for garnish (optional)
tortilla chips (optional)
In a soup pot over medium heat, warm oil. Add onion, celery and garlic and saute for about 5 minutes (until tender). Add remaining ingredients except toppings. Reduce to medium-low and simmer, uncovered, until flavours are blended, about 40 minutes. Ladle into bowls and pass around the toppings. Enjoy!
I've had the pot on for about an hour and my house smells fantastic! Can't wait for dinner time! I chose to make this for dinner as it was supremely easy and we usually have most of the ingredients in the pantry. My children love all things "beany" especially black beans, so needless to say, this is a winner in our house. Add on the fact that they can choose their own toppings, clean-up is a breeze and I have a happy house tonight.
FYI - How to cook perfect hard-boiled eggs here.