- 3 (15.5-oz.) cans black beans
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 (14.5-oz.) cans petite diced tomatoes with jalapeño peppers
- 1 (12-oz.) package meatless burger crumbles
- 1 extra-large vegetable bouillon cube
- Toppings: sour cream, shredded Cheddar cheese, sliced pickled jalapeño peppers
How to Make It
Drain and rinse 2 cans black beans. (Do not drain third can.)
Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.
Meaty Black Bean Chili: Omit vegetable oil. Substitute 1 lb. lean ground beef for meatless burger crumbles. Prepare recipe as directed, sautéing ground beef with onion and garlic in Step 2 for 10 minutes or until meat crumbles and is no longer pink. Proceed as directed. Makes: 11 cups. Hands-on time: 25 min., Total time: 1 hr.
The (Mini) Sandwich: Stir together 2 (6-oz.) packages buttermilk cornbread-and-muffin mix according to package directions, stirring 1/3 cup store-bought pimiento cheese into batter. Spoon batter into a lightly greased 12-cup muffin pan. Bake at 400° for 20 minutes or until done. Split warm muffins, and spread with additional pimiento cheese.