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BLACK BEAN CHILI




Source of Recipe


Mcdougall recipe.


Recipe Introduction


I have been making vegetarian chili for many years. I usually start with
dried beans and cook the chili for several hours to make a hearty, rich
sauce. However, sometimes I look for a delicious meal that doesn’t take
hours to cook. This is a chili that has been a winner with everyone that
tries it. The avocado topping and tofu sour cream are optional, as are the
chips. Sometimes I serve this over brown rice, that cooks while the
chili is simmering. This makes a hearty meal for four people, with no
leftovers. It also reheats well, so saving some for the next day’s lunch is
an option.

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes


List of Ingredients




2 ½ cups vegetable broth
1 medium onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 4-ounce can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 15-ounce can black beans, drained and rinsed
1 15-ounce can chopped tomatoes
2/3 cup quick cooking barley
3 tablespoons chopped fresh cilantro
dash salt

Options: baked tortilla chips
Tofu sour cream
Avocado Salsa

Recipe



Place ½ cup of the vegetable broth in a large pot. Add onions, bell pepper and garlic. Cook and stir frequently for 3 minutes. Add green chilies, chili powder, cumin, and oregano. Cook and stir for 2 minutes. Add remaining broth, beans, tomatoes, and barley. Bring to a boil, reduce heat,
cover, and cook for 10 minutes. Uncover and cook for 15 minutes. Stir in cilantro and salt to taste. Serve over brown rice, if desired, or ladle into a bowl. Add optional toppings as desired.

Hints: Use some baked tortilla chips on the side of the chili or crumble over the top. Use a tablespoon or two of tofu sour cream on the top and/or about ¼ cup of the avocado salsa. (See recipe in archives).