Vegetarian Black Bean Chili Olé

Ingredients (serves 6)
Chili
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil
1 tablespoon ancho chile powder or regular chile powder
11/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cans (15 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with juice
2 cups water
1 cup dry red wine (or 1 cup water)
3 tablespoons cornmeal
11/2 teaspoons dried oregano leaves
1 teaspoon salt
2 large bell peppers (any color), chopped
1 tablespoon fresh lime juice

Garnishes (optional)
Top with sliced green onion, cheddar
or jack cheese, avocado, and lime.

Directions
1. Sauté onion and garlic in oil until soft, about 5 minutes.

2. Add spices and cook, stirring constantly, until aromatic, about 1 minute.

3. Add beans, tomatoes (including juice), water, wine, cornmeal, oregano, and salt; stir.

4. Simmer uncovered, stirring occasionally, until thick, about 1 hour.

5. Stir in bell peppers; simmer 10 minutes. Remove from heat; stir in lime juice.

6. Serve chili and top with garnishes of onion, cheese, avocado, and lime, if desired.

Tips

• For heartier chili: In step 3, add in browned, extra-lean ground beef
  or turkey, pieces of cooked chicken, or firm tofu (drained and crumbled).
• Serve with cornbread or warmed flour and corn tortillas.
• Use any beans you like, including pinto, kidney, and garbanzos.
• Make it in advance! Like most soups and stews, chili tastes even better the next day.