Black Bean Chili

1 lb. dried black beans, uncooked
2 t. vegetable oil
2 c. chopped onion
2 c. chopped green pepper
5 cloves garlic, crushed
5 medium tomatoes, peeled and chopped
1 T. dried oregano
2 T. chili powder or more to taste
1 T. cumin
2 t. paprika
1 t. ground coriander
1 bay leaf
1/2 t. salt
3-1/2 c. water
1 6-oz. can tomato paste
1 T. red wine vinegar

Garnishes: grated Parmesan cheese, plain yogurt, chopped tomato, chopped fresh cilantro

Place beans in a large saucepot and add enough water to cover beans by 3". Bring to a boil over medium heat. Boil 2 minutes. Cover, remove from heat, and let stand 1-2 hours. Drain.

Heat oil in a large soup pot over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes. Add tomatoes and spices. Cook and stir 10 minutes. Add water, tomato paste, vinegar, and soaked beans. Bring to a boil. Reduce heat to medium-low, cover, and simmer 2 hours or until beans are tender. Stir occasionally while cooking.

Remove and discard bay leaf.

Spoon chili into bowls and garnish with any (or all!) of the toppings.

Serves 10.

Adapted from The Meatless Gourmet, p. 62.