This is an easy and delicious chili to make on a cold fall or winter day. It takes only about 30 minutes from start to finish to prepare unless you decide to use dried beans which need to be soaked overnight for at least 3 hours. Use your imagination for the toppings. There’s no end to the possibilities.

3 cans black beans, 15.5 oz. each
1 large sweet onion,
3 garlic cloves, minced
1 Tbs. vegetable oil
4 tsp. chili powder
1 tsp. ground cumin
½ tsp. pepper
¼ tsp. pink salt
2 (14.5 oz.) can petite tomatoes with jalapeno peppers or plain tomatoes


Drain and rinse 2 cans of black beans. Do not drain the third.
If you are using dried beans, rinse and set aside
Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5-7 minutes or until tender.
Stir in chili powder and next 3 ingredients and sauté 3 minutes
Stir in diced tomatoes and the beans
Add two cups of water
Bring to a boil over medium-high heat. Reduce to medium-low and simmer (canned beans) for thirty minutes. Reduce and simmer dried beans (that have been soaked for a minimum of 3 hours) for 2-3 hours. Add additional water to avoid the beans drying out.
Stir occasionally

Topping Suggestions
Cubed avocado
Tortilla Chips
Sour Cream
Chopped tomatoes, or chives

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