Saturday, October 11, 2008

Black Bean Chili

This is a yummy chili, although my husband doesn't think it is really chili since it doesn't have any kidney beans in it. A vegetarian version follows. I do always add the corn from the vegetarian version into the black bean version, as well as the sour cream and cilantro.


¾ lb. Ground beef
¾ cup sliced green onion
1 small red or green pepper, chopped
1/3 cup coarsely shredded carrot
1 14 ½ oz. can chopped tomatoes
1 15 oz. Can black beans, rinsed & drained
2 8 oz. Cans tomato sauce
1 ½-2 tsp. chili powder
¼ tsp. pepper
shredded cheddar cheese

In a 3-quart saucepan cook ground beef, onion, sweet pepper and carrot till meat is brown. Drain fat. Stir in remaining ingredients. Bring to boiling; reduce heat. Cover, simmer for 20 minutes. Season to taste with salt and pepper. Top with cheese, if desired.

Prepare black bean chili as directed, omitting beef. Cook onion, sweet pepper and carrot in 1 Tablespoon cooking oil. Stir in remaining ingredients plus one 8-oz. Can whole kernel corn, drained. Top with sour cream and fresh cilantro.
Edited to add picture and apologize for the horrible picture. I couldn't get a good one, sorry!

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