Black Bean Chili

There are a lot of recipes out there for black bean chili. When I was eating meat, I used to make a version of this with chicken stock and oil. Since I've become a vegan this version has become my "go-to" recipe when I want something fast and delicious. Recently I took it to a party and got rave reviews! We all think this is a hit. I hope you do too!

Black Bean Chili

4 (15.5 oz.) cans of black beans, rinsed and drained (with one can set aside)
2 C. water
1 cube of bouillon, low sodium vegan (I use the Rapunzel brand)
1 small onion, chopped (1 cup)
1 stalk celery, chopped (1/2 cup)
½ red pepper, chopped
3 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes
1 ½ t. cumin
1 ½ t. chili powder
1 t. dried oregano leaves
1/8 t. sea salt
Pam
Sliced scallions & chopped avocado for garnish

In the food processor, process, until smooth, one can of drained and rinsed beans with 2 cups of water. Lightly spray Pam in a non-stick stock pot and add the onion, celery, red pepper and garlic. Cook the vegetables over low heat for about 5 minutes, or until tender, stirring often. Add the processed beans, the remaining rinsed and drained beans, the can of tomatoes with its juices, the bouillon cube and spices. Bring to a boil, lower heat and simmer for 15 minutes. Garnish with scallions, avocado or both.