Black Bean Chili

• 2 Tablespoons Olive Oil
• 1 whole Red Onion, Diced (about One Medium-large Onion)
• 3 cloves Garlic, Minced
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Chili Powder
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 3 cans Black Beans, Rinsed And Drained
• 1 can (28oz) Diced Tomatoes, NOT Drained
• 2 Tablespoons Chopped Chipotle Chiles In Adobo Sauce (OR, 2 Tbsp Tabasco Chipotle Pepper Sauce)
• 1 cup Vegetable Stock (could Also Use Beef Or Chicken Stock, Or Plain Water!)

1. Heat olive oil in a dutch oven over medium- to medium-high heat.
2. Add onions and garlic and saute until onions become golden, about 6-8 minutes, stirring frequently. Add cumin, chili powder, salt, and pepper and saute for another minute. Add the remaining ingredients and bring chili up to a boil. Reduce heat and simmer chili for 25-30 minutes, depending on how thick you like your chili.
3. Serve and enjoy! We like to serve this over brown rice with some shredded cheese, and it makes a great topping for nachos as well!

olive oil, red onion, garlic, ground cumin, chili powder, kosher salt, black pepper, black beans, tomatoes, chiles, vegetable stock

Taken from tastykitchen.com/recipes/soups/black-bean-chili/ (may not work)