Yummy Black Bean Chili

Directions

Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours.

Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil.

Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid.

Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325℉ (160℃).

Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes.

Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium-high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.

Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid.

Char and peel the red bell pepper. Dice into ¼ pieces. Place 1 oz goat cheese in each bowl. Top with chili.

Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately.