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Black Bean Chili

June 6, 2011

Great food to get you pumped up for the hockey game…and equally great to console you when your team loses 8-1.

Black Bean Chili can be excellent – another great meal where people don’t have to think about the fact that they aren’t finding meat in the places where they’re used to it (I’ve been feeding a lot of non-vegetarians lately, so this has been on my mind but it’s equally good as a recipe in its own right). This recipe is really all in the toppings so don’t skimp on these. Sometimes my bowl is almost half ‘garnishes’ with just a bottom layer of chili underneath it all!

2 cans black beans – include the liquid
1 small can tomato paste
1 onion, chopped
2 stalks celery
2 cloves garlic, minced
1/2 small zucchini in quartered rounds
1-2 carrots, halved lengthwise then chopped
1 bell pepper (you can leave this out in winter)
1 handful cilantro
1-2 tbsp chili powder
1-2 tbsp oregano
salt and pepper

Sautee the onions in a big pot until just starting to brown. Add the celery, then soon afterwards, the rest of the veggies and garlic. Let these cook for about 2 minutes – they don’t have to become soft.

Add the rest of the ingredients minus the cilantro and simmer until it really starts to come together as a chili, rather than just some vegetables and beans that happen to be together in the pot. I find this takes about 10-15 minutes. Stir often so that the chili doesn’t stick to the bottom. Add the cilantro right before serving and stir in.

Grated old cheddar cheese, gouda, mozzarella, marble, or whichever you like best
Dollop of yogurt or sour cream
Spoonful of salsa
Chopped green onions
Avocado slices or spoonful guacamole

Make With: Cornbread of course! Or serve with tortilla chips for scooping.

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