Veggie Chili

Serves 4-6


3 cups canned black, kidney or cannellini beans
1 1/2 Tbsp olive or canola oil
1 onion, diced
1 red pepper, diced
1 clove garlic, minced
1/2 jalapeno, seeded, de-ribbed and minced (optional)
1 Tbsp ground chili powder
1 1/2 tsp cumin
1 1/2 tsp oregano
1 14.5 ounce can whole tomatoes in juice, chopped
1 1/2 Tbsp tomato paste
1 cup water
1/2 tsp salt
fresh cilantro, chopped (for garnish/optional)
scallions, thinly sliced (for garnish/optional)
sour cream (for garnish/optional)


Rinse and drain beans and set aside. In a large pot, heat oil over medium heat until warm. Add onion, red pepper, garlic and jalapeno and cook, stirring, until onions are translucent. Stir in spices and cook 1 minute. Add tomatoes, tomato paste, water, salt and drained and rinsed beans; reduce heat and simmer for 30-40 minutes, until flavors are well combined. Garnish with cilantro, scallions and sour cream just before serving.