Vegetarian Black Bean and Corn Chili
This one chili is simple to prepare—don't be fooled by the long ingredients list—It is a recipe completely vegetarian, low in fat and gluten-free.
- Serves: 4 persons
- 2tablespoons olive oil
- 2medium onions (chopped)
- 1large red bell pepper (chopped)
- 1teaspoon salt
- ½teaspoon ground black pepper
- 2tablespoons chili powder
- 1 ½teaspoons ground cumin
- ¼to 1/2 teaspoon cayenne pepper
- 4cloves garlic (chopped)
- 1(15-ounce) can black beans (drained)
- 1(15-ounce) can corn (undrained)
- 1(16-ounce) can tomato sauce
- 1 ½teaspoons dried oregano
- 2(6 to 8-inch) corn tortillas (cut into 2-inch strips)
- For serving:
- Optional: 1/4 cup shredded Monterey Jack cheese (or Jalapeno Jack cheese)
- Optional: 2 green onions (chopped)
- Optional: 1/4 cup sour cream
- Optional: 2 tablespoons fresh cilantro (chopped)
Step 1Gather the ingredients.
Step 2Heat 1 tablespoon of the oil in a large saucepan or Dutch oven. Add the onion, bell pepper, half of the salt, and the pepper. Sauté until slightly softened, about 3 minutes.
Step 3Add the chili powder, cumin, and cayenne pepper. Stirring often, bloom the spices for about a minute.
Step 4Stir in the garlic followed by the beans, corn, and tomato sauce. Season with remaining salt, or to taste. Finally, add the oregano by pinching between your fingers to allow the oils to activate. Bring to a simmer and cook, uncovered, for 20 minutes over medium-low heat, stirring occasionally.
Step 5While the chili cooks, make the tortilla strips. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the cut tortillas and sauté for a few minutes until lightly browned and crisp.
Step 6Remove to a paper-towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch.
Step 7Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream, and cilantro, if desired.