Spicy Black Bean Chili

By Naperville Magazine
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1 tablespoon extra virgin
olive oil
1 medium white onion, diced
1 carrot, peeled and diced
2–3 celery stalks, diced
7 1/2 cups vegetable broth
1 green pepper, diced
2 cloves garlic, chopped
4 mild green chile peppers, chopped
2 cans black beans,
drained and rinsed
1 small can tomato paste
1 large can crushed tomatoes
1 large can diced tomatoes
1 teaspoon fresh thyme
2 teaspoons brown sugar
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon cayenne pepper
½ teaspoon crushed red pepper

1. In a large pan, heat the extra virgin olive oil. Add onion, carrots, celery, green peppers, and garlic. Sauté until the vegetables soften.
2. Add broth and bring to a boil.
3. Reduce heat, add black beans, tomato products, spices, cilantro, and chiles. Simmer for 20 minutes, then enjoy.

Recipe courtesy of Zoup!