Black Bean Chili
By Penny Rich
2-3 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 each red and green pepper, diced
2 tablespoons chili powder
1 teaspoon ground chipotle powder
½ teaspoon each salt and pepper
2 teaspoons ground cumin
3 cups soy crumbles*
28 ounce crushed tomatoes
2 14.5 ounce can black beans
1 cup water
1/4 cup cilantro, chopped
Heat oil in a large soup pot. Add onions, garlic and peppers. Sauté for 5 minutes, just until the vegetables are wilted.
Add chili, chipotle, cumin, salt and pepper. Cook for 2-3 minutes.
Add remaining ingredients and simmer for 30 minutes.
Serve piping hot with soy jack cheese and cilantro .
*found in the frozen soy section