Black Bean Chili

Name: Black Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 1/2 Cups Vegetable broth; 1 Medium Onion, chopped; 1 Red bell pepper, chopped; 2 Garlic cloves, 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

By Mary McDougall
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.

Serves: 4

Prep Time: 10 min

Cook Time: 30 min

Ingredients

2 1/2 Cups Vegetable broth

1 Medium Onion, chopped

1 Red bell pepper, chopped

2 Garlic cloves, 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

Directions

1 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).

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Black Bean Chili

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