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Veggie Chili
Regence Blue Cross Blue Shield--- sent in by Mary L.
A tasty bean chili with all the trimmings! The photo shows the double batch Mary made for our potluck.
15 ml 1 T. olive or canola oil
1/2 large onion, chopped
1 medium bell pepper, chopped
1 garlic clove, minced
1 jalapeno pepper, seeded, de-ribbed and minced
15 ml1 T. ground chili powder
7 ml1 & 1/2 tsp. ground cumin
7 ml1 & 1/2 tsp. dried oregano
1 can (15 oz.) diced tomatoes in juice
22 ml1 & 1/2 T. tomato paste
240 ml1 c. water
2 cans (15 oz. each) black beans, rinsed and drained
2 ml1/2 tsp. salt
garnishes: chopped fresh cilantro, chopped scallions, vegan sour cream (store-bought or try Silken-Tofu Sour Cream or Cashew Sour Cream)
Heat oil in saucepan. Add onions, bell pepper, garlic and jalapeno and cook until onion is translucent, about 5 minutes.
Add chili powder, cumin and oregano, and cook, stirring, for 1 minute.
Add tomatoes, tomato paste and water, and then beans and salt.
Bring to boil; reduce heat and simmer, uncovered, for 30 minutes.
Serve with cilantro, scallions, and sour cream if desired.