Gourmet Black Bean Chili w/Roasted Red Bell Peppers & Avocado


This recipe can be doubled, and put in the freezer for up to 6 months. (minus the toppings, of course.)

Gourmet Black Bean Chili
3 lbs. extra lean ground beef
2 chopped white onions
3 garlic cloves, finely chopped & mashed
3 large cans of whole tomatoes, undrained, and quartered
1 can of tomato paste
1 cup of water
4 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon red pepper (optional)
3 15 oz. cans of black beans

For the toppings you will need:
2 Roasted Red Bell Peppers cut into strips (I’ll create a post on how to roast them, so look for it under the recipes category)
1 avocado peeled, seeded, and sliced
Sour cream, if desired
Fresh cilantro, if desired
Grated cheddar, if desired
Tortilla chips on the side, if desired

Brown the ground beef in a stewpot. Drain the fat. Return to heat and add the garlic and onions, stir-cook until onions begin to have a clear appearance. Add the tomatoes, tomato paste, and 1 cup of water. Bring to a boil and add cumin, red pepper, salt, and chili powder. Last, add the black beans, no need to drain them.
Cover the pot, reduce to simmer. Simmer for 45 minutes, stirring occasionally.

Serves 8

To serve, spoon the chili into a bowl, top with cheddar, sour cream, cilantro, roasted pepper strips, and a slice of avocado. Place on a plate and add tortilla chips, if desired.

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