Recipe: Fast Black Bean Chili (using orange juice, no meat)

FAST BLACK BEAN CHILI

1 tablespoon olive oil
1 cup finely chopped onion
1 medium clove garlic, peeled and minced
1/2 cup finely chopped carrot
1 large red bell pepper, stemmed, seeded and finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 (14 1/2 ounce) can peeled and diced tomatoes, undrained
2 cans (15 ounces each) black beans, drained
1/4 cup canned chopped green chilies
3/4 cup water
3/4 cup orange juice
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro (optional)
1/4 to 1/2 cup reduced-fat Cheddar cheese (for garnish)

In a pot, heat olive oil over medium heat. Add the onion, garlic, carrot and bell pepper. Saute 5 minutes.

Stir in chili powder, cumin, undrained tomatoes, black beans, canned chilies, 3/4 cup water, orange juice and salt. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes, stirring often to prevent sticking.

Stir in cilantro; garnish each serving with a sprinkle of Cheddar cheese.

Makes 4 servings
Source: The Seattle Times