| Black Bean Vegetarian Chili
1 tablespoon of olive oil
2 onions, finely chopped, divided
1 green bell pepper, diced
1 teaspoon of ground cumin
1 teaspoon of minced garlic
1 to 2 canned chipotle peppers, stemmed, diced, seeds included
four 15 ounce cans of black beans, rinsed and rained
one 15 ounce can of corn kernels, drained
one 15 ounce can of diced tomatoes, undrained
one 6 ounce can of tomato paste, plus 3 cans of water
1/2 teaspoon of salt
1/2 teaspoon of black pepper
sour cream
Heat olive oil in Dutch oven until hot. Reserve 1/2 cup of chopped onions. Add remaining onions and bell pepper to Dutch oven, cook and stir 5 minutes or until soft. Add cumin, cook and stir about 10 seconds. Add garlic, cook and stir 1 minute. Stir in chipotle peppers, black beans, corn, tomatoes with juice, tomato paste, water, salt and black pepper. Bring to a boil. Reduce heat and simmer 30 minutes. Serve with sour cream, reserved onions and whole wheat flour tortillas, if desired. 8 servings
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