Bean Chili Olé
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
11/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cans (15 ounces each) black beans, rinsed and
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
Top with sliced green onion, cheddar
or jack cheese, avocado, and lime.
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.
- 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
- Use any beans you like, including pinto, kidney,
- Make it in advance! Like most soups and stews,
chili tastes even better the next day.