Photo: Candy Koehling
Fall is my favorite season. I love the weather, the changes in the leaves, pumpkins, and of course, cooking. Fall’s cooler weather brings the thoughts of comfort foods, warm soups and chili.
Most of us have a tried and true chili recipe on hand. This version, which was adapted from Southern Living, brings a Tex-Mex flavor to the table. Topped with shredded cheddar cheese, sour cream and corn chips makes it an all in one dish. Since the dish only takes about 30 minutes, it can become a weeknight favorite, but can also be used on those football Sundays!
Black Bean Chili (adapted from Southern Living)
3 cans black beans
1 large onion, chopped
1 lb ground beef or turkey
4 t chili powder
1 t ground cumin
½ t pepper
¼ t salt
14 oz can chicken broth
1 can petite diced tomatoes
1 can diced tomatoes with green chilies (or with jalepeno)
Toppings: shredded cheddar cheese, fritos or tortilla chips, sour cream
Saute ground beef and onion in a large pot. Add in chili powder, cumin, salt and pepper. Stir in undrained black beans, chicken broth and tomatoes. Bring to boil; reduce heat to low and simmer for 30 minutes. Serve with whatever topping you like.
So quick and simple – BUT yummy!!
Note: This can also be prepared in the crockpot. Just dump in all the ingredients; stir and let cook on low for 8-10 hours.