Black Bean Chili

• 2 Tablespoons olive oil
• 6 minced garlic cloves
• 2 onions, diced
• 1/4 tsp crushed red pepper flakes
• 1 Tablespoon chili powder
• 1 Tablespoon ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 28 oz can diced tomatoes
• 1 Tablespoon wheat free tamari
• 3 cups water
• 2 Tablespoons tomato paste
• 3/4 tsp salt
• 8 cups freshly cooked (1 1/2 pounds dry or 4 - 15 ounce cans) black beans, rinsed and well drained if canned
• 1 tablespoon red wine vinegar

1. Heat the oil in a large stockpot over medium heat. Add the garlic, onions and red pepper flakes and cook 1 minute. Stir in the chili powder and cumin and cook 2 minutes.
2. Stir in all of the remaining ingredients and bring to a boil. Reduce the heat to a simer and cook about 30 minutes. Remove the bay leaf.
3. Serve with sour cream, corn chips or other garnishes.

olive oil, garlic, onions, ubc, chili powder, ground cumin, oregano, bay leaf, tomatoes, tamari, water, tomato paste, salt, freshly cooked, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/black-bean-chili-50165452 (may not work)