Description

This vegetarian chili made with black beans, corn, bell pepper, onions and seasonings is full of flavor and easy to make. Serve it garnished with homemade crispy corn tortilla strips, cheese, green onions, sour cream and fresh cilantro.

Ingredients

• 2 T. olive oil, divided
• 2 (6 or 8 in.) corn tortillas, cut into 2-inch strips
• 2 medium onions, chopped
• 1 large red bell pepper, chopped
• 4 cloves garlic, chopped
• 15 oz. can corn, with juices
• 2 T. chili powder
• 1 1/2 t. dried oregano
• 1 1/2 t. ground cumin
• 1/4 - 1/2 t. cayenne pepper
• 15 oz. can black beans, drained and rinsed
• 16 oz. can tomato sauce
• salt, to taste
• pepper, to taste
• 1/4 c. shredded Monterey Jack cheese
• 2 green onions, chopped
• 1/4 c. sour cream
• 2 T. fresh cilantro, chopped

Steps

1. Heat 1 T. oil in a 2 quart saucepan over medium-high heat. Add cut tortillas; lightly brown. Remove to a paper towel-lined plate; drain.
2. Heat remaining 1 T. oil in a saucepan. Add onion, bell pepper, garlic, corn and seasonings; cook 4 minutes, stirring often. Add beans and tomato sauce; season with salt and pepper, to taste; simmer 20 minutes.
3. Top with tortilla strips, cheese, green onions, sour cream and cilantro. Serve.