Black Bean Chili

I love this vegetarian chili because it is so easy to make. If you like it with more spice, add in some extra chili powder. The spiciness will mellow a lot after an overnight stay in the refrigerator.

Vegetarian Black Bean Chili
1/4 cup olive oil
2 small onions chopped
2 medium red bell peppers, coarsely chopped
6 garlic cloves, chopped
1 teaspoon chili powder (more if you like it spicy)
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
3 15-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce

Garnish with;
Chopped fresh cilantro
Grated cheddar cheese
Chopped green onions

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté 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 and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Ladle into bowls and top with cilantro, grated cheese, green onions

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