Vegetarian Black Bean Chili

From the post: Even Carnivores Will Love It: Vegetarian Black Bean Chili

(Makes 8-10 servings)

4 cups of dried black (turtle) beans, rinsed well
2 Tablespoons of olive oil
2 large green bell peppers, chopped (yes, green)
2 large onions chopped
10 cloves of garlic, peeled and minced
2 Tablespoons ground cumin
2 generous Tablespoons chili powder
2 teaspoons dried crumbled basil
2 teaspoons dried crumbled oregano
1/2 teaspoon cayenne pepper (or you can use a bit more to taste)
3 cups water
2-4 oz. cans of diced green chilies
1 cup tomato sauce
1 Tablespoon tomato paste
1/4 cup fresh lime juice
kosher salt and freshly ground black pepper to taste

Mix and Match or Use Them All Garnishes:
Chopped tomatoes
Chopped red onion
Chopped fresh cilantro
Grated extra sharp cheddar or monterey jack cheese
Sour Cream
Avocado

Place the beans in a large pot with enough water to cover by 3 inches and soak them overnight, don’t use anything white. Drain the beans and rinse, then return them to the pot and cover with another 3 inches of water. Bring them to a boil, skim off the foam, reduce to simmer and cook until tender, about 2 hours. Drain well.

Heat the oil in a heavy dutch oven or a stock pot over medium heat. Add the bell peppers, onion and garlic, and cook until tender, stirring occasionally, about 10 minutes. Add the cumin, chili powder, basil, oregano and cayenne to the pot and cook the spices, stirring constantly, about 2 more minutes. Add the beans, 3 cups water, canned chilies, tomato sauce, tomato paste and stir, then bring to a boil. Reduce the heat to low, cover and cook for about 45 minutes until the chili is thick, stirring occasionally. Add the lime juice and season to taste with kosher salt and freshly ground black pepper. Serve with your favorite garnishes.