Black Bean Chili

by Brenda Langton, Tastemaker in Residence

At Spoonriver, this is a lunchtime favorite. We sprinkle it with grated cheese and roasted pumpkin seeds and serve it with either warm tortillas and salsa or our buttermilk cornbread. This chili also makes a great filling for enchiladas! // Serves 6 to 8

Ingredients

2 tablespoons olive oil or vegetable oil 

1 large onion, chopped

4 cloves garlic, minced

2 large carrots, diced

2 stalks celery, chopped

1 red bell pepper, seeded and chopped

2 or 3 jalapeños, seeded and minced

2 (15-ounce) cans black beans, drained

1 (15-ounce) can diced tomatoes with their juice

1 1/2 teaspoons dried oregano 

1 tablespoon chili powder

2 teaspoons cumin

1 1/2 teaspoon cayenne

1 1/2 teaspoons salt

Juice of half a lime

1-ounce unsweetened chocolate 

2 tablespoons soy sauce

Instructions

1. Heat the oil in a large pot and sauté the onion until it
   is soft. Add the garlic, carrots, and celery, and sauté for another 5 minutes. Add the red bell pepper and chopped jalapeños. Sauté for 3 to 5 minutes longer.

2. Add the beans to the sautéed vegetables along with the tomatoes and juice, oregano, chili powder, cumin, cayenne, salt, lime juice, chocolate, and soy sauce. Simmer over low heat for at least 15 to 20 minutes.