This gluten-free, vegan chili is beyond healthy and full of flavor!
Ingredients
1 lb uncooked dried black beans
6 cups water
1 bay leaf
1 Tbsp olive oil
2 onions, chopped
3 cloves garlic, minced
1 can (15 oz) no salt added diced tomatoes, undrained
2-3 fresh jalapenos, stemmed, seeded and minced
2 Tbsp chili powder
1½ tsp salt
1 tsp paprika
1 tsp dried oregano
1 tsp unsweetened cocoa powder
½ tsp cumin
¼ tsp cinnamon
1 Tbsp red wine vinegar
Instructions
Soak beans in 2-3 quarts of water overnight (at least 8-10 hours) at room temperature. Drain soaking liquid and transfer beans to a large pot. Add 6 cups water and bay leaf, bring to boil, reduce heat and simmer for 2 hours, partially covered.
Heat oil in large skillet over medium heat. Add onions and garlic and cook until onions are tender. Add tomatoes with juice to skillet. Add jalapenos, chili powder, salt, paprika, oregano, cocoa powder, cumin and cinnamon. Simmer 15 minutes. Add tomato mixture to the beans. Stir in vinegar. Continue simmering another 30 minutes or until beans are very tender and chili has thickened slightly. Discard bay leaf.