Black Bean Chili

I just love having a pot of soup or chili sitting on the stove and warming up the house on a cold day. This hearty vegan chili is perfect for the the cold months ahead. It is full of protein and fiber and lots of yummy flavors. My husband recommends adding flank steak for the meat eaters but he thinks it tastes pretty meaty as is.

Ingredients:

1-2 tbs olive oil
1 white or yellow onion chopped
1 cup celery chopped
1 cup yellow or orange pepper chopped
2 green onions chopped
3 cloves of garlic minced
1-2 tsp salt and pepper to taste
2 tsp chili powder
1/4 tsp cayenne pepper
1 tsp cumin
2 tbs fresh or canned jalapeno chopped
1 tbs tomato paste
1/4 cup red wine
2 cups vegetable broth
1 vegetable bouillon cube
3 15 oz cans black beans
2 15 oz cans refried beans
2 bays leaves

Topping ingredients:
1/2 an avocado per person
1/2 a green onion per person

In a large stock pot saute green and white onion, celery, pepper and garlic in olive oil. Season vegetables with salt, pepper, chili powder, cayenne pepper and cumin. Saute for about ten minutes on medium low until vegetables are softened. Add jalapeno and tomato paste and stir together for a minute or two. Pour in red wine to scrape the pot and let simmer for another minute. Add vegetable broth and a bouillon cube for added flavor. Add beans and bay leaves and bring to boil and reduce to simmer for about 30 minutes or longer if you have time. Remove the bay leaves, plate soup, and top with avocado and green onion.

This chili is good refrigerated for up to 3 days and frozen for up to a month.

Yields 8 servings