Black Bean Chili

This dish is versatile, easy to make and delicious. Serve topped with sour cream or vegan sour cream, chopped cilantro and corn chips.

• 3 T. avocado oil
• 4 garlic cloves, minced
• 1 small yellow or white onion chopped
• 1 tsp. paprika
• 1 T. chili powder
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. sea salt
• 2 -16 oz. cans of black beans, drained and rinsed
• 1 1/2 C. canned diced tomatoes
• 1 C. vegetable or chicken stock
• 1 C. frozen corn
• 1 tsp. sea salt

1. Heat oil on medium heat in a medium sized pot. Add minced garlic, onion, paprika, chili powder, oregano, cumin and 1/2 teaspoon sea salt. Sauté until onions start to soften, about 3 minutes.
2. Add black beans, tomatoes, corn, vegetable stock and remaining 1 teaspoon of sea salt.
3. Bring to a boil and reduce heat to a simmer for 3-5 minutes or until heated through.
4. Remove from heat and adjust salt to taste, add a sprinkle of pepper, and top with chopped red onion, cilantro, and avocado (optional).