a few sprigs of coriander or parsley, chopped, optional
salt & pepper, to taste
1/2avocado, chopped (optional)
Cook the onion and garlic in a pan over medium heat. Add a little bit of hot water every few minutes. Cook the onion and garlic for 6-8 minutes until softened. Stir in the ground cumin and chili flakes and cook for one more minute.
Stir in the black beans, chopped tomatoes, tomato purée, and water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until reduced and thickened. Season to taste with salt & pepper.
Serve hot with chopped avocado, cilantro or parsley sprigs, and a wedge of lemon.
Use the black bean chili as a filling for my sweet potato jackets.
If your tomatoes are a little bit acidic, add 1 teaspoon of sugar to cut down the acidity.