Roasted Tomato Chili

The roasted tomatoes in this chili give it a deep, rich flavor. Combined with a thick slice of fresh wheat bread, this is a perfect après-ski meal.

Ingredients:

2 C. dried black beans

4 C. water

6 large tomatoes

4 Tbsp. olive oil

2 cloves garlic, thinly sliced

2 Tbsp dried oregano

Salt and pepper, to taste

2-3 C. chicken stock or vegetable broth

2 carrots, chopped

1 onion, chopped

Sour cream

Cheese, grated

Red pepper flakes

Red hot sauce

Directions (2 days):

Day 1

- Place beans in a large bowl covered with water. Let stand (covered) overnight.

Day 2

- Preheat oven to 375 degrees (F).

- Cut tomatoes in half. Stuff slices of garlic into each half. Sprinkle with oregano, salt pepper, and drizzle with olive oil. Place face down in a baking pan.

- Roast tomatoes until skin browns and separates from each tomato.

- Remove from oven. Let cool.

- Transfer beans to a Dutch oven. Add stock/broth. Cook on medium high until tender, stirring occasionally, approx. 45 mins.

- Add carrots and onion. Cook until tender, stirring occasionally, approx. 20 mins.

- Pull peels off tomatoes. Add tomatoes (with juice) to soup. Stir thoroughly.

- Serve while hot. Garnish with sour cream, cheese, red pepper flakes and hot sauce.