2 cups black, red kidney or other beans, soaked (I bought a bag of beans and cooked them in the crock pot over night. You could also buy canned beans and just drain and rinse.)
1 1/2 teaspoons salt
4 teaspoons cumin
2 teaspoons dried oregano
3 onions diced
3 tablespoons vegetable oil
4 garlic cloves, chopped (I used 2 teaspoons of mined garlic)
4 teaspoons sweet paprika
1 tablespoon of crushed red pepper
3 cans of diced tomatoes (I bought chili ready)
1/4 cup chopped cilantro (optional)
A dash of red wine vinegar
Garnish: sour cream, cilantro, cheese
Cook beans or have the cans ready.
Saute the onions in the oil in a skillet over medium heat for 7 to 8 minutes. Add the garlic, 1 1/2 teaspoons of salt, cumin, oregano, paprika and crushed red pepper. Lower heat and cook until the onions are soft, another 5 minutes. Add the tomatoes with juice and cilantro. Simmer for 15 minutes, then add beans to the mixture.
Continue cooking so the flavor can soak in. If you need to make it more soupy add some water. Add a dash of red wine vinegar. Taste to see if you need to add more spices to help with flavor.
Serve it up!!!
