A delicious take on chili, this veggie black bean version offers a rich, satisfying and healthy alternative for lunch or dinner. As a bonus, it lasts for over a week in the refrigerator.
Instructions
Make Vegetarian Black Bean Chili
1. Soak beans in a large pot of water for two hours.
2. Rinse through sieve or colander and return to pot.
3. Add two bay leaves and two whole garlic cloves, peeled, to pot. Cover beans with water and simmer on medium low heat, covered, for one hour, stirring occasionally.
4. Remove bay leaves and garlic, rinse again and let the beans sit in the sieve or colander. In the pot, heat 2 tbsp oil, add chopped onion and saute for five minutes.
5. Then return the rinsed beans to the pot and add diced tomato, spices and beer. Add your extra can of beans. Cover and simmer on medium low heat for another 30 minutes to one hour, stirring occasionally.
6. Serve topped with grated cheese, sour cream, salsa and chopped green onion. This hearty meal goes great with hot bread or tortilla.
Tags: Bean Chili, Black Bean, Black Bean Chili, hour stirring, hour stirring occasionally, Make Vegetarian