Meatless Chili

1 1/2 cups canned white beans
1 1/2 cups canned black beans
1 1/2 Tbs. canola oil
1 tsp. fresh garlic finely minced
1 cup red onion, minced
1 red bell pepper, minced
4 tsp. chili powder
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
large pinch cayenne pepper
3-14 oz. cans peeled tomatoes & liquid
6 Tbs. + 4 tsp. fresh chopped cilantro
8 tsp. sour cream
8 tsp. grated cheddar cheese

Rinse beans well, drain and reserve. Heat oil over medium-low, add garlic, onion, and bell pepper, saute for 5 minutes, stirring often. Combine chili powder, salt, cumin, oregano, and cayenne, sprinkle over vegetables and stir. Add beans, quartered tomatoes and liquid to pan, cover and simmer for 10 minutes

Remove from heat and stir in a 1/4 cup of cilantro. Top bowls of chili with 2 tsp. cheese, 2 tsp. sour cream, and sprinkle with cilantro.