Black Bean Chili

prep time:: 12 hr
total time:: 20 hr

About 8 servings

You can always fall back on this recipe if you keep beans, chicken stock or bouillon, and cans of tomatoes in your pantry. I’ve modified this from a recipe that appeared in the Better Homes and Gardens Vegetarian Cookbook for a chunkier chili that can be prepared in a slow cooker. The actual working time involved is only a few minutes.

ingredients

2 cups dried black beans
water (to cover beans)
1 quart chicken or vegetable stock (can also use 1 quart water and 4 bouillon cubes)
1 28 oz. can diced tomatoes, with juice
2 T vegetable or olive oil
1 large onion, diced
4-8 cloves garlic, minced
2 T chili powder
1 T dried oregano
2 t cumin
1 t paprika
1/2 t cayenne (or more to taste)
1/2 t salt
fresh cilantro (optional)
sour cream (optional)

directions

1
In a saucepan or small dutch oven, cover the black beans with water by a few inches. Bring to a boil for 15 minutes then turn off the heat and allow to soak overnight.
2
Heat the oil in a large dutch oven (or skillet if using a slow cooker) and add the onions. Cook till transparent. Add the garlic, chili powder, oregano, cumin, paprika, cayenne, and salt. Cook for 1 minute. If using a slow cooker, transfer the onion mixture to the slow cooker.
3
Add stock (or water plus bouillon) and tomatoes. Drain and add the beans. If cooking on the stove, bring to a boil and reduce to a simmer. If using a slow cooker, set it to high. Cook for several hours, until the beans are tender.
4
Garnish with chopped cilantro and sour cream.