Black Bean Chili

***Chili***

·                          1 1/2 tablespoon olive oil

·                          3/4 cup diced yellow onion

·                          1/2 cup diced green bell pepper

·                          1 minced fresh jalapeno, seeded

·                          1/2 teaspoon minced garlic

·                          3 tablespoons chili powder

·                          1 teaspoon salt

·                          2 teaspoons ground cumin

·                          1 teaspoon ground coriander

·                          1/4 teaspoon cayenne pepper

·                          1 can (15 ounce size) crushed tomatoes

·                          4 cans (16 ounce size) black beans, undrained

·                          1 can (4 ounce size) diced green chilies, undrained

·                          Tabasco sauce to taste (optional)

***Garnishes***

·                          Sour cream

·                          Shredded cheddar cheese

·                          Diced red onion

Directions:

Heat olive oil in a Dutch oven or other wide, deep pot set over medium heat. Add onion, green bell pepper, jalapeno and garlic. Cook until onions begin to soften, about 3 minutes.

Add chili powder, salt, cumin, coriander, cayenne pepper, crushed tomatoes, black beans and diced green chilies. Stir well.

Bring to a boil. Reduce heat to medium-low. Cook, covered, about 15 minutes. Taste for seasonings. Add more pepper or Tabasco if you'd like it hotter. If chili is sticking, or you'd like it thinner, add 1/2 cup water while cooking.