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Ultimate Peruvian Garlic Vegetarian Black Bean Chili
- 2 tablespoons canola oil
- 1 medium onion, cut into 1/4-inch dice
- 1 medium red bell pepper, cut into 1/4-inch dice
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne
- Kosher salt
- 1 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
- One 15-ounce can crushed tomatoes
- Three 15-ounce cans black beans, rinsed and drained
- 1 tablespoon honey
- 3 Tbs Ultimate Peruvian Garlic Sauce
- Cilantro leaves, for garnish
- Greek yogurt, for serving
- In a large saucepan, heat the oil.
- Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
- Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper.
- Cook, stirring, for 1 minute.
- Add the crushed tomatoes, black beans, honey, 3 tbs of Ultimate Peruvian Garlic Sauce and 2 cups of water and bring to a simmer.
- Cover and cook over low heat, stirring occasionally, until all the flavors meld and the liquid is slightly reduced, about 20 minutes.
- Stir in the orange juice and season with salt and pepper.
- Divide the chili into bowls and garnish with cilantro leaves and the remaining 1/2 teaspoon of orange zest.
- Serve with yogurt.