Vegetarian Black Bean Chili

Black bean chili

We are forever on a quest to find the best chili. I'm pretty sure that every time we've had chili over the past 3 years, Joel and I have tried a different recipe; meaty chilis, bean-filled chilis, vegetable chilis, extra thick chilis, watery chilis, and chilis made with the help of a powdered mix or store-bought sauces, and still, nothing has really hit the spot. While we still have yet to find "the best", this black bean chili is delicious. The best part is that it only takes about a half an hour from the time it starts until the time it is in a bowl on the table. That has to win some points for quick, winter, weeknight meal!

1/4 cup Olive Oil (I used a little less)
2 cups Onion, chopped
2 Red Bell Peppers, chopped
6 Garlic Cloves, minced 
2 tablespoons Chili Powder (I only used 1 tablespoon)
2 teaspoons Dried Oregano
1/2 teaspoon Cayenne Pepper
1 1/2 teaspoons Cumin
3 (15-ounce) cans Black Beans
1 (16-ounce) can Tomato Sauce
1/2 cup Water (I swished it around the tomato sauce can to get every last drop) 

Heat the oil in a large dutch oven over medium heat. Add the onions, peppers, and garlic and cook until softened, about 10 minutes. Add the chili powder, oregano, cayenne, and cumin and cook for about 2 minutes. Add the black beans, sauce, and water and bring to a boil. Reduce the heat to medium and simmer until the flavors meld, stirring occasionally, about 15 minutes. Ladle chili into bowls and garnish with sour cream, cilantro, and shredded cheese. 

SOURCE: Bon Appetit, September 2004 via epicurious