Vegetarian Black Bean Chili
(updated on Feb 13, 2008)
Black beans instead of meat make this lighter and easier to prepare.
1 Tbsp vegetable oil
2 Cloves garlic, finely chopped
1 Onion, chopped
1 Large carrot, chopped
1 Jalapeno pepper, seeded and minced
1 Ontario greenhouse pepper, chopped
3 Large Ontario greenhouse tomatoes, chopped
2 Cans (19 oz) black beans, drained and rinsed
1 Tbsp chili powder
1 Tsp ground cumin
1 Tsp dried rosemary, crumbled
1 Tsp salt
In a large sauce pan, heat oil over medium heat and cook garlic, onion, carrot, jalapeno and greenhouse peppers. Stir often and let cook for 5 minutes.
Stir in tomatoes, beans, chili powder, cumin and rosemary. Bring to a boil, and reduce heat. Simmer for 20 minutes. Season with salt. Garnish with Ontario greenhouse cucumber slices. Makes 4 servings.
1 Tbsp vegetable oil
2 Cloves garlic, finely chopped
1 Onion, chopped
1 Large carrot, chopped
1 Jalapeno pepper, seeded and minced
1 Ontario greenhouse pepper, chopped
3 Large Ontario greenhouse tomatoes, chopped
2 Cans (19 oz) black beans, drained and rinsed
1 Tbsp chili powder
1 Tsp ground cumin
1 Tsp dried rosemary, crumbled
1 Tsp salt
In a large sauce pan, heat oil over medium heat and cook garlic, onion, carrot, jalapeno and greenhouse peppers. Stir often and let cook for 5 minutes.
Stir in tomatoes, beans, chili powder, cumin and rosemary. Bring to a boil, and reduce heat. Simmer for 20 minutes. Season with salt. Garnish with Ontario greenhouse cucumber slices. Makes 4 servings.
