Black Bean Chili

Black Bean Chili Recipe
Beth Dreiling Hontzas; Buffy Hargett
Try this hearty black bean chili recipe. It's packed with beans, onion, canned tomatoes, and meatless burger crumbles.

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Ingredients

3 (15-oz.) cans black beans
1 large sweet onion, chopped
1 (12-oz.) package meatless burger crumbles
2 tablespoons vegetable oil
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 (14-oz.) can low-sodium fat-free chicken broth
2 (14.5-oz.) cans petite diced tomatoes with jalapeños
Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips

Preparation

1. Rinse and drain 2 cans black beans. (Do not drain third can.)

2. 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.

Kate Nicholson, Birmingham, Alabama,

Southern Living

November 2007
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