Black Bean Chili

Bart made this for dinner tonight—even in the middle of summer, we enjoy soup! He said the chili was fast to put together. The consistency was just right—not too watery or too thick. The flavor was nicely balanced as well.

2 tablespoons vegetable oil
1 large onion chopped (about 1 cup)
1 can (6 ounces) tomato paste
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 cups water
2 cups apple juice
1 tablespoon chopped fresh oregano leaves (we had some in our garden, but you can use 1 tsp dried oregano leaves if you don’t have fresh)
2 cups (4 ounces each) chopped mild green chiles
3 cans (15 ounces each) black beans, rinsed and drained
1 medium red bell pepper, chopped (about 1 cup)
Salt and pepper, to taste
Fresh cilantro, chopped
Cheddar cheese, shredded
Lime wedges

Heat vegetable oil in large pan or Dutch oven. Add onion. Season with some salt and cook, stirring frequently, until onion is softened and begins to turn golden brown. Add tomato paste and heat through. Stir in cumin and cayenne pepper. Add water, apple juice, oregano, and chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes.

Stir in black beans and red bell pepper. Cover and simmer about 10 minutes or until beans are hot. Stir in cilantro and squeeze some lime juice in if desired. Add salt and pepper to taste. Top each serving with cheese, cilantro, and lime wedges if desired.