Black Bean Chili

• 4 cups black beans dried
• 2 tablespoons oregano dried
• 2 large onions chopped
• 1 1/2 cups green bell peppers finely diced
• 1 x flour tortillas warm
• 2 tablespoons cumin seeds
• 1/2 cup olive oil
• 4 1/2 teaspoons paprika
• 3 tablespoons garlic minced

1. Place Beans in large pot and cover with cold water.
2. Bring to a boil.
3. Remove from heat and let stand 2 hours.
4. Drain Beans and return to pot.
5. Add enough cold water to cover by two inches.
6. Cover and bring to a boil.
7. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours.
8. Add water as necessary.
9. Drain Beans, reserving 3 cups liquid.
10. Return Beans to pot along with 1 cup of the cooking liquid.
11. Meanwhile, preheat the oven to 325F (160C).
12. Place Cumin and Oregano in small baking pan.
13. Roast until fragrant, shaking occasionally, about 10 minutes.
14. Heat oil in heavy skillet.
15. Add onions, green pepper and garlic.
16. Stir over medium high heat for 3 minutes.
17. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.
18. Cook until onions are soft, about 10 minutes.
19. Mix in Tomatoes and jalapenos.
20. Bring to a boil.
21. Gently stir into the Beans.
22. If necessary, thin with reserved liquid.
23. Char and peel the red bell pepper.
24. Dice into 1/4 pieces.
25. Place 1 oz goat cheese in ea ch bowl.
26. Top with chili.
27. Garnish with sour cream and diced red bell pepper.
28. Pass warm tortillas separately.

black beans, oregano dried, onions, green bell peppers, flour tortillas, cumin seeds, olive oil, paprika, garlic

Taken from recipeland.com/recipe/v/black-bean-chili-5296 (may not work)