Black Bean-Tomato Chili
My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 3 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 cup orange juice or juice from 3 medium oranges
Directions
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1In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer.
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2Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.
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