This is a thick and spicy chili, made with anthocyanin-rich black beans.
Ingredients
- Olive oil
- 1 cup finely chopped onion
- 1 clove (min) garlic, minced
- 1/2 cup finely chopped carrot
- 1 large finely chopped red bell pepper
- 1 tbsp chili powder
- 1 tsp cumin
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz) cans of black beans – can puree half of them to make soup thicker
- 1/4 cup canned chopped green chiles
- 3/4 cup water
- 3/4 cup orange juice
- 1/4 tsp salt
- 2 tbsp chopped cilantro
- For garnish: cheddar cheese, sour cream, or greek yogurt
Instructions
- In a large pot, add olive oil and sauté the chopped onion, minced garlic, chopped carrot, and red bell pepper for 5 min.
- Add tomatoes, black beans, green chiles, water, orange juice, chili powder, cumin, and salt. Let everything simmer for 20 minutes.
- Before serving, stir in chopped cilantro
- Garnish with cheddar cheese, sour cream, or greek yogurt
- For a vegan version, omit the garnishes.
- If doubling for a crowd, don’t double the chili powder