Black Bean Chili

This is one of my husband's favorites. The toppings add flavor and interest (although we've never tried the hard-cooked eggs . . .)

1 Tbsp. olive oil
2 cups chopped yellow onion
1 cup finely chopped celery
4 cloves garlic, minced
3 cans black beans, drained and rinsed
2 cans diced tomatoes, with juice
1 can (4 ounces) diced green chilies, drained
1 1/2 cups beef stock or broth
1 Tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp salt
pepper and salt
chopped cilantro or parsley

toppings
grated cheese
sour cream
salsa
chopped hard-cooked eggs


In a soup pot over medium heat, warm oil. Add onion, celery, and garlic and saute until tender, about 5 minutes. Add remaining ingredients except garnish and toppings. Reduce heat to medium-low and simmer, uncovered, until flavors are blended, about 40 minutes. Ladle into bowls, garnish with cilantro sprigs, and pass the toppings separately.