Pam’s black bean chili

This is a thick and spicy chili, made with anthocyanin-rich black beans.

Ingredients

• Olive oil

• 1 cup finely chopped onion

• 1 clove (min) garlic, minced

• 1/2 cup finely chopped carrot

• 1 large finely chopped red bell pepper

• 1 tbsp chili powder

• 1 tsp cumin

• 1 can (14.5 oz) diced tomatoes

• 2 cans (15 oz) cans of black beans – can puree half of them to make soup thicker

• 1/4 cup canned chopped green chiles

• 3/4 cup water

• 3/4 cup orange juice

• 1/4 tsp salt

• 2 tbsp chopped cilantro

• For garnish: cheddar cheese, sour cream, or greek yogurt

Instructions

1. In a large pot, add olive oil and sauté the chopped onion, minced garlic, chopped carrot, and red bell pepper for 5 min.

2. Add tomatoes, black beans, green chiles, water, orange juice, chili powder, cumin, and salt. Let everything simmer for 20 minutes.

3. Before serving, stir in chopped cilantro

4. Garnish with cheddar cheese, sour cream, or greek yogurt

5. For a vegan version, omit the garnishes.

6. If doubling for a crowd, don’t double the chili powder