Black Bean Chili

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

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 3^rd 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.