Recipe: Spicy Black Bean Chili (without meat)

SPICY BLACK BEAN CHILI

2 tablespoons extra-virgin olive oil
1 tablespoon cumin seed
2 cups chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
2 cans (15 ounces each) black beans, rinsed, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
2 teaspoons paprika
1/2 teaspoon crushed red pepper
1 tablespoon chopped oregano
1/2 cup thinly sliced green onions
1/4 cup fat-free dairy sour cream or plain low-fat yogurt
1/4 cup chopped fresh cilantro
Kosher salt
Freshly ground black pepper

Heat olive oil in a large saucepan over medium heat. Add cumin seeds; cook and stir for 1 minute.

Stir in chopped onion, bell pepper and garlic. Cook and stir about 5 minutes or until onions are tender.

Stir in black beans, undrained tomatoes, water, chili powder, paprika and crushed red pepper. Bring to boil; reduce heat. Simmer, uncovered for 20 minutes.

Stir in oregano. Season to taste with kosher salt and black pepper.

Top servings with green onions, sour cream and cilantro.

Serves 4
Source: The Sonoma Diet Cookbook by Connie Guttersen R.D./Ph.D.