Recipe: Deborah Madison's Black Bean Chili

DEBORAH MADISON'S BLACK BEAN CHILI

3 tablespoons vegetable oil
4 cups diced onion
2 teaspoons minced garlic
4 cans (1 pound each) black beans
1 (14 1/2 ounce) can crushed tomatoes
1 tablespoon cumin
1 tablespoon oregano
3 tablespoons chili powder
1 chipotle pepper, minced or crushed
salt (to taste)
TO SERVE:
Garnish with avocado, red onion, cheese, sour cream, etc.,
if desired.

Heat vegetable oil in a large pot over medium-high heat. When it's hot, add onion, and cook, stirring occasionally, about 5 minutes.

Reduce heat, add garlic, and cook 2 minutes more, or until onions are soft and translucent.

Add black beans, tomatoes, cumin, oregano, chili powder, chipotle pepper, and salt. Bring to a boil, lower heat, and simmer 20 minutes, or long enough for flavors to combine.

TO SERVE:
Garnish with avocado, red onion, cheese, sour cream, etc.,
if desired.

Servings: 6
Source: The Greens Cookbook by Deborah Madison