Black Bean Chili

Serves 8

Bryanna Williams

ingredients

3 (15-oz.) cans black beans
1 large sweet onion, chopped
1 (12-oz.) package meatless burger crumbles
2 tablespoons vegetable oil
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 (14-oz.) can low-sodium fat-free chicken broth
2 (14.5-oz.) cans petite diced tomatoes with jalapeños
Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips

1
Rinse and drain 2 cans black beans. (Do not drain third can.)
2
Sauté chopped onion and burger crumbles in hot oil in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained 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.
3
Note: For testing purposes only, we used Boca Meatless Ground Burger for meatless burger crumbles.
4
Meaty Black Bean Chili: Substitute 1 lb. ground round for meatless burger crumbles, sautéing ground round with onion 10 minutes or until meat is no longer pink. Omit vegetable oil. Proceed as directed.

Source: Bryanna