Wednesday, April 28, 2010
Perfect for a cooler spring evening. Maybe I put more cayenne in than before, but WHOO was it spicy! But our spice-loving 2-year-old devoured a bowl and asked for more!
Vegetarian Black Bean Chili
3 cans black beans
2 yellow or green bell peppers
1 to 2 tablespoons olive oil
5 to 6 medium-sized garlic cloves, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
1 tablespoon lime juice
two 4 oz. canned diced green chiles (or 1-2 medium-sized minced Anaheim or poblano chiles)
2 teaspoons dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon dried oregano
black pepper and cayenne pepper to taste
1/2 cup tomato puree
Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, and chiles. Sauté over medium heat until peppers and chiles are tender (about 15 minutes). Add sauté to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally. Serve with dollop of light sour cream, sprinkle of cheese, or without any toppings. We served with taco chips.
*Recipe from FitSugar.com.