Wednesday, June 24, 2009

Black Bean Chili


* 1 tablespoon vegetable oil
* 1 onion, diced
* 1 small green pepper, diced
* 3 cloves garlic, minced
* 1/2 package of veggie"meat" crumbles
* 3 (15 ounce) cans black beans, undrained
* 1 (14.5 ounce) can crushed tomatoes or Rotel
* 1 1/2 tablespoons chili powder
* 1 teaspoon dried oregano
* 1 tablespoon dried basil leaves
* 1 heaping tablespoon red wine vinegar
* 1 tablespoon of cumin


1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add crumbles and cook, stirring, until brown. Stir in beans, tomatoes, chili powder, oregano, basil, cumin and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

TIPS: Place in crock pot on simmer for several hours. Serves with warm cornbread, mmm. And don't forget to top with sour cream, green onions and cheese : )

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