Black Bean Chili

 My husband and I love the flavor of this hot and spicy vegetarian chili during the cooler months of autumn.  It's a satisfying meal all by itself, or can be made extra special accompanied with a variety of toppings, and a slice of warm sourdough bread fresh from the oven.
Enjoy!

Black Bean Chili
Serves 4-6

Ingredients:

2 cups dry black beans
6 cups water
1/2 large yellow onion, chopped
1/2 large green pepper, chopped
3 garlic cloves, chopped
1 Tbsp. olive oil
28 oz. can chopped tomatoes
1 Tbsp. cumin
1 tsp. paprika
1 tsp sea salt
1/2 tsp. cayenne pepper (use less or none for a less spicy chili)
1/2 bunch cilantro,  chopped

Toppings:
grated cheese
chopped green onions
avocado slices
sour cream
tortilla chips

Instructions:

1. Soak beans overnight.  (Don't forget this step!)
2. Rinse beans, then place in a large loosely covered pot with water.  Bring to a boil, then turn heat down to a simmer.
3. Simmer for 2 hours or more, until beans are tender.
4. In a skillet, saute onion, green pepper, and garlic in olive oil until tender.
5. Add veggies to beans along with chopped tomatoes and spices.
6. Simmer for 30 minutes.
7. Stir in cilantro, and enjoy!