Spicy Black Bean Chili

from The Sonoma Diet

via Mary Lonergan 

serves 4

2 tablespoons extra-virgin olive oil

2 cups chopped onion

1/2 cup chopped red bell pepper

1 tablespoon ground cumin

2 cloves garlic, minced (1 teaspoon)

2 15-ounce cans black beans, rinsed and drained

1 14 1/2-ounce can diced tomatoes, undrained

1 1/2 cups water

1 tablespoon chili powder

2 teaspoons paprika 1/2 teaspoon crushed red pepper

1 tablespoon chopped fresh oregano (or 1 1/2 teaspoons dried oregano) 

Kosher salt freshly ground black pepper

1/2 cup cheddar or jack cheese, shredded 

1/2 cup green onions, thinly sliced

1/4 cup fat-free sour cream

1/4 cup fresh cilantro, chopped

In a large saucepan heat olive oil over medium heat. Add the chopped onion, bell pepper, cumin and garlic. Cook and stir for about 5 minutes or until onion is tender.

Stir in black beans, tomatoes, water, chili powder, paprika and crushed red pepper. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in oregano. Season to taste with Kosher salt and black pepper.

Top individual servings with cheese, green onions, sour cream and cilantro.

This is a very easy dish that will satisfy as a full meal! Look forward to the leftovers; this is even better the next day.