Black Bean Chili I

  1. 1 pound black beans or 4 cans black beans, drained
    2 cups tomatoes, puréed
    2 to 3 cups vegetable broth or water
    1 onion, chopped
    1 teaspoon garlic, minced
  2. 2 teaspoons chili powder
    1 teaspoon dried leaf oregano
    1/2 teaspoon cumin
    1/2 teaspoon salt, or to taste
    Freshly-ground pepper, to taste
  1. If using dried beans, clean and soak beans overnight, then drain.
  2. Cover with fresh water and cook until tender, about 2 hours. Drain.
  3. In large pot, combine drained beans with all other ingredients except salt and pepper. Cover and simmer for 1 hour. Season to taste.
  4. Serve with garnishes such as salsa, chopped onions and grated cheese, if desired.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases