It's January, and if you live anywhere near us in Chicago, you know what that means: bundling in twenty layers to step outside, shoveling car and home out of sheets of snow every day, and watching the outside become an uninhabitable, Hoth-like world. (Ask a nerd.) In desperate need of a warm up? This black bean chili will do the trick. Black beans, tomatoes, onions, and bell peppers simmered together and garnished with the classic chili toppings. The warm flavors and even warmer temperature of this meal will melt away all the winter blahs and blues.
Halve and peel onion. Cut halves into ¼" dice.
Core tomatoes and cut into ¼" dice.
Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.
Cook the Onion and Red Bell Pepper
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add onion (reserve a pinch for garnish), red bell pepper, ¼ tsp. salt, and a pinch of pepper to hot pot.
Stir occasionally until vegetables are softened, 3-5 minutes.
Start the Chili
Stir in half the tomatoes (reserve remaining for garnish), chili powder, and cumin.
Finish the Chili
Add beans and their liquid, tomato sauce, ¾ cup water, ¼ tsp. salt, and a pinch of pepper. Adding bean liquid adds flavor.
Bring to a boil, then reduce to a simmer. Cook until liquid thickens slightly and beans are tender, 14-16 minutes.
For a thicker consistency, mash some of the chili in pot after cooking.
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining tomatoes, remaining onion, tortilla strips, cheese, and sour cream. Bon appétit!