Rinse and drain 2 cans black beans. (Do not drain third can.)
Sauté chopped onion and burger crumbles in hot oil in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained 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.
Note: For testing purposes only, we used Boca Meatless Ground Burger for meatless burger crumbles.
Meaty Black Bean Chili: Substitute 1 lb. ground round for meatless burger crumbles, sautéing ground round with onion 10 minutes or until meat is no longer pink. Omit vegetable oil. Proceed as directed.
I made the meat version of this with a pound of ground round. I also replaced one of the cans of black beans with a can of red kidney beans. It was a big success, with everyone getting at least 2 helpings. It was fast and easy. I served it with Fritos and the easy corn casserole by in cooking light that is also on this website.
I used one package of Morning Star spicy black bean burgers instead of meat and have made it with and without onions. The use of the black bean burgers reduces the time it normally takes to cook meat because you can microwave them and then crumble them up. My husband LOVES this recipe! I also added a few chopped jalepenos from a jar because my husband loves them too. I also used one can of dark kidney beans, one can of light kidney beans and one can of black beans (instead of three cans of black beans) since I used black bean burgers. This has quickly become one of our regular family dishes. I highly recommend giving this recipe a try.
LOVE this recipe. I use vegetable broth to make it vegetarian, and it turns out rich and satisfying every time. I also sub a can of corn (drained) for one of the cans of beans, as three cans sounds a bit too bean-y for me, and the corn gives it a nice fresh pop. Also, since I usually just have plain diced tomatoes on hand, I add a 4-oz can of chopped green chilies for a little heat, and cook it a few minutes longer, uncovered, to make it nice and thick. Super yum.
I am not a good cook....seriously, I use my cooking skills as teaching moments for my kids when they are frustrated learning something new! This was sooooo good and sooo easy! I used mild rotel so that it would not be too spicy for my 4 and 6 year old boys. Boys ate it, husband loved it, as well as extended family. So glad there really are some easy but yummy recipes on here!
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