"Everyone is happy to be included in a black bean chili meal at our house. I serve the chili on top of baked tortilla chips, rice, or corn bread, and dress it up with dollops of sour cream and a sprinkle of coarsely chopped cilantro." -Robin Johnson, Portland, OR
Cooking Light DECEMBER 2005
Heat canola oil in a small Dutch oven over medium heat. Add onion and garlic; sauté for 6 minutes or just until the onion mixture begins to brown. Add 2 tablespoons chili powder and cumin; cook for 1 minute, stirring constantly. Add beans and the remaining ingredients, stirring to combine. Bring to a boil; reduce heat, and simmer for 30 minutes or until slightly thick, stirring occasionally.
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