Vegetarian Black Bean Chili

First let me say, It's not chili weather here...It should be, but it's not.  Actually all week I've been running around town in shorts.  I know it's weird to be Christmas shopping in shorts, but it's in the 70's here.  So not chili weather, but mother nature never seems to cooperate with my appetite...and I've been craving chili.

Now there was a time when I felt chili without meat was just a pot of beans, then I tried this recipe.  It's warm, thick, spicy...all the things chili should be.  So if you have doubts about chili without meat, try this recipe...It might just change your mind.

And if you do live in one of those places where it's twenty degrees tonight...bundle up and make a pot of chili.

Vegetarian Black Bean Chili

adapted from Bon Appetit September 2004

3 tbs olive oil

2 cups chopped onions

1 2/3 cups coarsely chopped red bell pepper (about 2 medium)

6 garlic cloves, chopped

2 tbs chili powder

2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp cayenne pepper

3- 15 oz can black beans, drained, 1/2 cup liquid reserved

1- 16 oz can tomato sauce

In a large pot over medium-high heat, heat the oil.  Add the onions, bell pepper, and garlic; season the vegetable with salt and pepper.  Saute until the onions soften, about 10 minutes.  Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes.  Mix in the beans, the reserved liquid, and tomato sauce.  Bring chili to a boil, stirring occasionally.  Reduce the heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes.  Season to taste with salt and pepper.  (If you prefer your chili a little thicker, just give it a quick mash with a potato masher.)

Serve with chopped fresh cilantro, sour cream, grated cheese, chopped green onion, and tortilla chips.