Ingredients
2 Tablespoons olive oil
6 minced garlic cloves
2 onions, diced
¼ tsp crushed red pepper flakes
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 tsp dried oregano
1 bay leaf
1 28 oz can diced tomatoes
1 Tablespoon wheat free tamari
3 cups water
2 Tablespoons tomato paste
¾ tsp salt
8 cups freshly cooked (1 ½ pounds dry or 4 - 15 ounce cans) black beans, rinsed and well drained if canned
1 tablespoon red wine vinegar
Preparation
Heat the oil in a large stockpot over medium heat. Add the garlic, onions and red pepper flakes and cook 1 minute. Stir in the chili powder and cumin and cook 2 minutes. Stir in all of the remaining ingredients and bring to a boil. Reduce the heat to a simer and cook about 30 minutes. Remove the bay leaf. Serve with sour cream, corn chips or other garnishes.
