Black Bean Chili

Prepare. Rinse and dry the produce. Put a large pot on medium heat. Peel and chop the onion. Chop the celery. Mince two of the garlic cloves. Crush the remaining garlic cloves. Cut the lemon in half. Drain and rinse the beans.

Heat 1 tablespoon of olive oil in the pot for 30 seconds. Then add the onion, celery and minced garlic. Cover and cook for 5 minutes. Next add the tomatoes and their juice, tomato paste, 1 cup water, chili powder, cumin, and salt and pepper to taste. Reduce the heat to low and simmer for 30 minutes.

While the chili is cooking, lets make the cilantro pesto. Add cilantro leaves, almonds, crushed garlic and salt to taste to a food processor. Process until smooth. Then add 2-3 tablespoons of olive oil through the feed tube and process into a smooth paste.

Back to the chili! Once 30 minutes have elapsed add the beans and lemon juice, watching out for seeds. Cover and simmer for another 15 minutes.

Just before serving, swirl in the pesto. Or keep the pesto optional and swirl into the chili once it has been portioned into serving bowls.