Farmgirl Susan's Quick and Easy Black Bean Chili

Makes about 10 cups (2½ quarts)

This flavorful chili is low fat and freezes well. Try it hot or cold as a dip with tortilla chips, put it in quesadillas or burritos, spread it over tortilla chips for super sloppy nachos, or serve it atop a mound of rice.

The spices play a big role, so use the freshest you can find. The chicken stock adds richness and protein, but you could easily make it vegetarian by adding more tomatoes (canned or chopped fresh), not draining the black beans, or simply using water (I'd start with one cup rather than two) instead.

2 to 3 Tablespoons extra-virgin olive oil
3 medium yellow or white onions (about 1 pound), chopped
4 to 6 cloves garlic, chopped
2 Tablespoons paprika
1 Tablespoon cumin powder, preferably freshly ground
1 Tablespoon chili powder (optional)
1 teaspoon coriander, preferably freshly ground
1 teaspoon salt
3 15-ounce cans organic black beans, drained & rinsed (or not)
1 24-ounce can organic chopped tomatoes
1 jar roasted red peppers or a few handfuls of chopped fresh or frozen sweet pepper (optional)
2 cups organic chicken stock, preferably homemade (or vegetable stock or water—start with just 1 cup water)
3/4 to 1 cup (packed) chopped cilantro
1 15¼-ounce can organic corn, drained

Toppings:
Shredded Monterey jack or cheddar cheese
Diced avocado or guacamole
Sour cream, cottage cheese, or yogurt
Your favorite salsa
Chopped cilantro
Chopped scallions
Chopped tomatoes
Chopped sweet red peppers

Heat oil in a large pot then add onions and cook on medium high, stirring often, until soft and starting to brown, about 10 to 12 minutes. Make a space in the center of the pot and add the garlic, stirring so it all touches the bottom of the pot. Cook, stirring, 2 minutes. Add the cumin, corander, paprika, & salt and cook, stirring, 2 minutes.

Add the beans, tomatoes, peppers (if using), and chicken stock. Cover and bring to a boil, then simmer with the lid barely cracked, stirring occasionally, for 30 to 60 minutes, depending on how much time you have. Stir in the cilantro.

Purée with an immersion hand blender until still slightly chunky, less than 5 seconds. Or transfer about two-thirds of the soup in batches to a counter top blender and very carefully purée, then return to the pot. Stir in the corn and cook for a few more minutes.

Serve hot, topped as desired.

Recipe source: FarmgirlFare.com