Black Bean Chili
Prep: 20 minutes Cook: 30 minutes
I have been making vegetarian chili for many years. I usually start with dried beans and cook the chili for several hours to make a hearty, rich sauce. However, sometimes I look for a delicious meal that doesn’t take hours to cook. This is a chili that has been a winner with everyone that tries it. The avocado topping and tofu sour cream are optional, as are the chips. Sometimes I serve this over brown rice, that cooks while the chili is simmering. This makes a hearty meal for four people, with no leftovers. It also reheats well, so saving some for the next day’s lunch is an option.
- 2 1/2 cups vegetable broth
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 4 ounce can green chilies, chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 15 ounce can black beans, drained and rinsed
- 15 ounce can tomatoes, chopped
- 2/3 cup quick cooking barley
- 3 tbsp fresh cilantro, chopped
- dash salt
Place 1/2 cup of the vegetable broth in a large pot. Add onions, bell pepper and garlic. Cook and stir frequently for 3 minutes. Add green chilies, chili powder, cumin, and oregano. Cook and stir for 2 minutes. Add remaining broth, beans, tomatoes, and barley. Bring to a boil, reduce heat, cover, and cook for 10 minutes. Uncover and cook for 15 minutes. Stir in cilantro and salt to taste. Serve over brown rice, if desired, or ladle into a bowl. Add optional toppings as desired.
Hints: Use some baked tortilla chips on the side of the chili or crumble over the top. Use a tablespoon or two of tofu sour cream on the top and/or about 1/4 cup of the avocado salsa (recipe in Dips & Spreads).