Copyright Thomas Saaristo  All Rights Reserved
Black bean chili
Vegetarian fare, high in flavor, low in effort

4 cloves garlic
2 tablespoons olive oil, divided
House salt
Black peppercorns in a pepper mill
2 medium onion, finely chopped
One 4 ounce can diced green chilies
2 teaspoon chili powder (ensure it is fresh)
1 teaspoon dried oregano, crushed, Mexican preferably
1 1/2 teaspoons dried cumin
29 ounces canned fire roasted diced tomatoes, with juices
30 ounces canned black beans, drained and rinsed

Heat oven to 400

Place garlic cloves in an oven proof dish with the 1 tablespoon olive oil, pinch of salt
and freshly ground black pepper, and roast 30 minutes. Remove from oven and set
aside until cool enough to handle. Slip cloves from skins, mash into a paste, adding
the oil and salt and pepper from the dish

Heat a large saucepan over medium high heat for 2 minutes. Add the oil and swirl to
coat the bottom of the pan. Once the oil starts to shimmer, add the onion and season
lightly with salt, stir to gloss and cook, stirring occasionally until very soft. Add a
touch of water to prevent the onions from taking on too much color during cooking

Add the roasted garlic to the pan, and then everything else but the beans and mix
thoroughly. Heat to a boil over medium heat, reduce heat to low; simmer 10 minutes

Add the beans; mix well and heat thoroughly, 20 minutes

Serve with Sourdough cornbread