Lively Black Bean Chili

1 pound (454 g) - Goya Dried Black Beans, rinsed, and soaked overnight
7 cups - Water, Filtered
2 tbsp - Extra Virgin Olive Oil
1 - Onion, Medium Chopped
2 - Fresh Garlic cloves minced
1 - Small Jalapeno Pepper, diced (optional)
1 - Bell Pepper (Green)
2 tsp - Cumin (ground)
2 tsp - Dried Oregano
1 tsp - Chili powder
2 - Bay Leaves
1/2 tsp - Red Pepper Flakes
28 ounces - Canned Tomatoes, chopped (liquid reserved)
2 tbsp - Cilantro, raw, chopped
Freshly ground pepper to taste
1 tbsp - Lime Juice

For Topping:
2 cups - Cheese, sharp cheddar, grated
1 cup - Sour Cream, reduced fat
1/2 bunch - Parsley (for garnish)

Drain black beans. In a heavy-bottomed soup pot, cover beans with water and bring to a boil. Reduce heat to medium and cook, uncovered, until beans are tender, about 45 minutes to 1 hour, skimming any foam that collects on the surface.

In a large frying pan or skillet, heat oil over medium-high heat. When oil is hot, add onion, garlic, jalapeno pepper, bell pepper, cumin, oregano, and chili powder. Saute until vegetables are softened and tender, about 10 minutes.

Add sauteed vegetables, bay leaves, red pepper flakes, tomatoes and their juice, cilantro, and black pepper (for taste) to cooked beans. Cook over low heat for 30 minutes. Add lime juice. Taste and adjust seasonings. Ladle into bowls and top with grated cheese and a spoonful of sour cream. Garnish generously with fresh parsley.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SIANAN74.