Black Bean Chili

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Black Bean Chili

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4 (15 oz.) cans black beans, rinsed and drained

1 (14 1/2 oz.) can chicken broth

1/2 cup onion, chopped

1/2 cup celery, thinly sliced

1/3 cup green pepper, chopped

2 cloves garlic, minced

2 teaspoons olive oil

1 (14 1/2 oz.) can whole tomatoes, undrained, chopped

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano leaves

1/4 teaspoon salt

Directions

Place 3 cups beans and the broth in food processor or blender. Blend until smooth. Set aside.

Combine onion, celery, pepper, garlic, and oil in a

3-quart saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables are tender; stirring frequently.

Add processed beans, remaining beans, tomatoes, chili powder, cumin, oregano, and salt. Mix well. Bring to a boil over high heat, stirring occasionally.

Reduce heat to low. Cook for 10 to 15 minutes, or until chili is hot and flavors are blended; stirring occasionally.

Black bean chili recipe