Black Bean Chili

Yesterday in Chicago was cold and snowy. Very snowy. So that means that:

1) everyone forgot how to drive

2) the streets wouldn't be plowed for another 24 hours

3) general chaos ensues

However, I wanted chili and cornbread soooo bad. Like pregnant woman cravings. So against my better judgement, I took my little Ford Focus out in the snow storm and got the ingredients to make this black bean chili. So worth it. It was so easy, so good, and I have tons of leftovers...hooray! You definitely won't miss the meat. I need carbs in every meal as well, so I made this cornbread that I got for Trader J's a while back and like everything else TJ's has, it was delicious. Completed the meal.

Before I give you the recipe, let tell you home much I love this cookbook. "1,000 Vegetarian Recipes" by Carol Gelles.

Obviously, there isn't a shortage of things to make, but seriously, every single thing I've made from here is delectable (do people use that word anymore?) Quiches, pastas, desserts, fruit salads, all so good. If you are a vegetarian or like me, you're not the biggest meat fan, please go buy this book.

Annnnnd here is the recipe! Enjoy!

Black Bean Chili

Ingredients:

• 1 tablespoon of vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped green bell peppers
• 3 cloves garlic, minced
• 3 tablespoons of chili powder
• 1 teaspoon of cumin
• 1/2 teaspoon of oregano
• 1/2 teaspoon of ground cinnamon
• One 28-ounce can of crushed tomatoes
• 1 cup of water
• One 4-ounce can of chopped green chilies
• 3 cups of black beans (cooked from dry; or canned and drained)
• 1/2 teaspoon of sugar
• 1/4 teaspoon of salt

Directions

1. In a 4-quart sauce pan (or dutch oven), heat the oil over medium-high heat. Add the onions, bell peppers, and garlic; cook stirring until softened, about 2 minutes.
   
   Stir in the chili powder, cumin, oregano, and cinnamon; cook, stirring until absorbed.
2. Stir in the tomatoes, water, and chilies (undrained); bring to a boil.
   
   Add the black beans, sugar and salt. Return to a boil.
   
   Reduce heat and simmer, covered, 30 minutes, stirring occasionally. Uncover and simmer 15 minutes longer, stirring occasionally. Serve and enjoy!
   
   

P.S. I'm typing this from my brand new MacBook Pro. I couldn't be happier with it. Not going to lie, I love Photo Booth. Because on drunken night, we take pictures like this:

Yup.