meatless chili

Ingredients:

2 Tbsp. canola oil
1 large onion, diced
3-4 bell peppers, diced
4 cloves garlic
1/4 cup chili powder
1 Tbsp. ground cumin
1 tsp. ground chipotle chili powder, or a few teaspoons of puree from canned chipotles in adobo sauce
1 tsp. ground coriander
1 tsp. dried Mexican oregano
Two 14 oz. cans diced tomatoes with juice
One 14 oz. can tomato sauce
4-5 cups cooked black beans
salt, to taste
fresh cilantro
diced avocado
fresh tomato
red or green onion

Instructions:

Heat the oil in a large stock pot. Add the onion and cook until it starts to brown. Add the peppers and garlic. Cook until peppers start to soften. Lower heat as necessary so garlic doesn’t burn. Add the spices (except for oregano) and stir-fry until fragrant, about 2-3 minutes. Add the tomatoes and tomato sauce. Be sure to scrape the bottom of the pan really well and stir everything together. Add the oregano and black beans. Lower heat to a low simmer. Cover and let cook for at least 30 minutes, or longer for flavors to meld. Serve over cornbread with desired garnishes.