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This is a light sort of chili … if you can call chili ‘light’ … let’s just say it’s more like a soup. Anyway, the recipe was originally my sister’s, which is in the family cookbook I published; however, I’ve changed it to my style. The difference is slight as Jackie’s recipe calls for 1 (12-oz) pkg Meatless Burger Crumbles and 2 (14.5 oz) cans Petite Diced Tomatoes with Jalapenos.
Black Bean Chili
3 (15-oz) cans Bush’s Black Beans
1 lrg Sweet Onion, chopped
1 lb Organic Ground Beef or Turkey
2 Tbsp Olive Oil
4 tsp Chili Powder
1 tsp Ground Cumin
½ tsp Pepper
¼ tsp Salt
1 (14 oz) can Chicken Broth
2 cans Rotel Diced Tomatoes with Green Chilis
2 cans Rotel Diced Tomatoes with Green Chilis
Toppings: Sour Cream, Shredded Cheddar Cheese, Lime Wedges, Sliced Jalapeno Peppers, Chopped Fresh Cilantro, Chopped Tomatoes, Corn Chips
Rinse and drain 2 cans Black Beans. (Do not drain 3rd can) Saute chopped Onion and Ground Beef in hot oil over medium heat until browned (drain if necessary ~ I buy lean beef so I rarely have to drain it). Stir in Chili Powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained Black Beans, Chicken Broth, and Diced Tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve Chili with desired toppings.
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