Vegetarian Black Bean Chili

Robyn Fuoco of Mainly CafÃ© and Bakery, Philadelphia, writes: "Although I don't have any formal culinary training, I've spent my entire career working as a chef. You could say the restaurant business just runs in the family. My grandfather had his own restaurant, my husband is a chef, and I'm co-owner of the Mainly CafÃ© and Bakery, where I also happen to be the pastry chef. After I've spent all day baking — and tasting — sweets, it's good to go home and make "real food" to eat. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Preparing Time: -
Total Time: -
Served Person: Makes 4 main-course servings

American Bean Tomato Vegetarian Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Bon AppÃ©tit

1 1/2 teaspoons ground cumin
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1/4 cup olive oil
2 teaspoons dried oregano
chopped green onions
sour cream
2 cups chopped onions
chopped fresh cilantro
1 16-ounce can tomato sauce
6 garlic cloves, chopped

Preparation Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sautÃ© 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 chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

Vegetarian Black Bean Chili

Ingredients

Nutrition facts