Vegetarian Black Bean Chili

Here's another one of my favorite chili recipes. This one is vegetarian and has quite a spicy kick. It can also be a great addition to a Mexican Food themed meal.

INGREDIENTS

• 1/4 cup olive oil
• 2 cups chopped onions
• 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
• 6 garlic cloves, chopped
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 3 15-16 ounce cans of black beans, drained, 1/2 cup liquid reserved (or the equivalent of home made cooked black beans)
• 1 16 ounce can tomato sauce

Optional for Toppings

• Chopped fresh cilantro
• sour cream
• grated Monterrey Jack cheese
• Chopped Green Onion

PREPARATION
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers and garlic; saute until onions soften (about 10 minutes). Mix in chili powder, oregano, cumin and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low heat and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

Ladle chili in to bowls and enjoy!

Yield: Makes 4 main-course servings.