Ingredients

3 Tbsp. olive oil
2 onions chopped
4 cloves garlic, minced
1 or 2 green or red peppers, seeded and chopped
4-16 oz. cans black beans, drained
2-16 oz. cans tomatoes, chopped with juice
1 Tbsp. cumin
1 Tbsp. oregano
1 Tbsp. paprika
1 Tbsp. chili powder
Salt to taste
Garnishes (optional): Sour cream or plain yogurt, chopped onions, grated cheddar cheese

Directions

1. Heat oil in a Dutch oven or soup pot. Sauté onions, garlic and peppers until tender
2. In a small, heavy skillet, toast cumin and oregano over medium heat, stirring constantly, until they are darkened slightly around edges (this will take from 30 seconds to 2 minutes). Add to onion mixture.
3. Add remaining ingredients, except salt and optional garnishes, to Dutch oven or soup pot; pour in 4 cups water. Simmer 30 minutes. Add more water if mixture becomes too thick. Adjust seasonings and add salt. If you like garnish each serving with a spoonful of sour cream or plain yogurt, chopped onions and/or grated cheddar cheese

Reheat notes:
If black bean is to be served as a soup, thin it to taste with water, broth or tomato juice. Zip it up, if desired, with red-wine vinegar.

Also, roll chili in a soft flour tortilla for an easy burrito. Use chili as filling for taco or tostada shells, with grated cheese and chopped lettuce and tomato.

For quick Black Bean enchiladas, sauté corn tortillas in hot oil. Spread with chili a sprinkle with grated Monterey Jack cheese. Roll up filled tortillas and arrange side by side in a baking dish. Pour prepared enchilada sauce over the top and sprinkle with more grated cheese. Bake in preheated 350 degree oven for 15 minutes or until sauce and cheese begin to bubble.