Vegetarian black bean chili
By Caitlin Van Den Brink, Contributor
This meatless chili recipe is not only healthy and filling, but it’s sure to bust any remaining misconceptions College Cooking hasn’t about boring vegetarian meals, without emptying your wallet.
2-3 garlic cloves, minced
1 cup finely chopped onion
1 medium yellow or red pepper, diced
1 tbsp chili powder
2 tsp cumin
1/2 tsp dried oregano
2 15-ounce cans low-sodium black beans
2 14.5-ounce cans fire-roasted diced tomatoes
1 chili pepper, minced
1/4 cup fresh chopped cilantro
- 1. Using a potato masher or food processor, liquefy fire-roasted tomatoes. Set aside.
- 2. In a large frying pan, sauté onion, pepper, and garlic until soft. Add water as needed to prevent them from sticking to the pan.
- 3. Add black beans, fire-roasted tomatoes, cumin, oregano, and the chili pepper. Bring to a boil then let simmer for 10 minutes.
- 4. Add cilantro. Let simmer for another five minutes.