Black Bean Chili

8 servings

• 4 cups dried black beans
• 6 cloves minced garlic
• 2 teaspoons ground cumin
• 2 1/4 teaspoons salt
•    fresh ground black pepper
• 2 teaspoons dried basil
• 1/2 teaspoon dried oregano
•    crushed red pepper, to taste
• 1 Tablespoon fresh lime juice
• 2 each green bell peppers, medium, chopped
• 1/2 cup tomato puree
• 2 4 ounces can diced green chiles
•    nonfat sour cream
•    grated fat-free cheddar cheese
• 2 Tablespoons Vegetable Broth
• 1 teaspoon olive oil, (for flavoring)

1. Pressure cook the black beans, in water, for 35 minutes. Transfer the cooked beans to a large pot with about 3 cups of their cooking water.

2. In a 10-inch non-stick skillet, saute garlic, seasonings, lime juice, and bell peppers in broth & olive oil over medium-low heat until the peppers are tender (10-15 minutes).

3. Add the saute to the cooked beans, along with the tomato puree and minced green chilies. Simmer, covered, over very low heat, stirring every now and then, for about 45 minutes.

4. Serve topped with grated fat-free cheese and nonfat sour cream and with Corn Bread.

Bon appetit!