Family rating: 3/4
Yields: 8 servings
This dish is one of my daughter’s favourites and, since I’ve increased the amount of corn in the ingredients, is tolerated by my son. My wife and I both like this one a lot and prefer it to the soy-based chili that I used to make.
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
2 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until onions soften, about 10 minutes.
Mix in chili powder and oregano; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and crushed tomatoes.
Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes.
Add grated cheese and/or sour cream to taste!