Black Bean Chili

Description

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Details

Cooking Time:		45 Minutes
Recipes Makes:		10 Servings
Calories:		366
Carbs:		64 Grams
Fat:		4 Grams
Protein:		20 Grams

Ingredients

•2 tablespoons of Olive Oil
•3 white onions, chopped
•2 large green bell peppers
•2 stalks of celery, chopped
•4 cloves of garlic, finely chopped
•1 teaspoon dried basil
•1 teaspoon oregano
•½ teaspoon chili powder
•1 teaspoon ground cumin
•1 teaspoon black pepper
•15 oz can tomato sauce
•16 oz can stewed tomatoes
•2 tablespoons red wine vinegar
•2 15 oz cans of black beans
•1 cup frozen corn

Directions

•Heat the olive oil in a large pot over medium heat. Add the white onions, green bell peppers, and celery; cook until the onions are translucent. This will take about ten minutes.

•Stir in the garlic, basil, oregano, chili powder, cumin and black pepper. Thoroughly mix all of the seasonings together with the vegetables.

•Add the tomato sauce, tomatoes (include the juice), and the vinegar. Reduce the heat to low and continue cooking for two to three minutes. If wanting to make the chili in the crock pot, this is the perfect time to transfer everything over to a crock pot.

•Rinse the black beans with cold water prior to use. Add the black beans and frozen corn to the chili and cook for an additional twenty five minutes. Make sure to stir frequently. It may be tempting to cut this step short since it will not take very long for the black beans and corn to heat. The time will help cut the strong taste of the red wine vinegar. Plus, it will allow the chili to thicken and for the flavors to be well blended.

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