Vegetarian Black Bean Chili
This hearty and comforting black bean chili is a flavorful dish that brings together the richness of black beans with a medley of aromatic spices. The beans are cooked until they are tender and infused with the deep flavors of chili powder, cumin, and garlic, creating a satisfying meal that is perfect for cool evenings or gatherings with friends and family. Topped with a sprinkle of Monterey jack cheese, this chili is sure to warm both your heart and your stomach.
— Constant Cookbook
Ingredients
- 2 1/4 cups dried black beans
- 3 Tbs. olive oil
- 3 yellow onions, chopped
- 2 fresh serrano or jalapeño chili peppers, seeded and minced
- 5 large garlic cloves, minced
- 6 Tbs. chili powder
- 3 Tbs. ground cumin
- 1/4 tsp. cayenne pepper
- 1 tsp. dried oregano
- 2 cans (28 oz. each) crushed tomatoes
- Salt and freshly ground pepper, to taste
- 1 cup coarsely grated Monterey jack cheese
Instructions
- Pick over the beans and discard any damaged beans and stones. Rinse the beans. Place in a bowl and add water to cover generously. Let stand for about 3 hours. Drain the beans and set aside.
- In a large, heavy saucepan over low heat, warm the olive oil. Add the onions and chili peppers and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the garlic, chili powder, cumin, cayenne and oregano and sauté, stirring, for 2 minutes more. Add the beans, tomatoes and water to cover by 3 inches. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 1/2 to 3 hours. Add water if the beans begin to dry out but are not yet cooked.
- Season with salt and pepper. Ladle into warmed bowls, sprinkle with the cheese and serve immediately.
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