Yesterday, as you might have noted, chili was on the menu. The snow that started to fall mid-day made this warm comfort food all the more welcome!
This recipe is a modified version of a recipe given to me by a friend. I like the black bean replacing the traditional kidney beans, and the addition of carrot gives it a perfect sweetness (and some added nutrition)!
Plop some sour cream and cheese on top and a side of corn bread and you won't mind being snowed in at all......
Black Bean Chili
1 lb. ground beef
3/4 C sliced green onion (all the white and part of the green)
2 green peppers, diced
1 C shredded carrot
4 garlic cloves, minced
2 14.5 oz cans diced tomatoes
2 14.5 oz cans black beans (or soaked beans to equal 3 C)
2 14.5 oz. cans tomato sauce
4 tsp. chili powder
1 Tbs. basil
ground pepper and salt to taste
Cook beef over med heat until 3/4 cooked, then add onion, peppers, carrot, and garlic and continue to cook until vegetables are soft and meat is fully cooked. Add tomatoes, beans, and spices and simmer for 2 or more hours. Can also be slow cooked in a crock pot.
Serves 8...unless they are really hungry, then only 6.
1 lb. ground beef
3/4 C sliced green onion (all the white and part of the green)
2 green peppers, diced
1 C shredded carrot
4 garlic cloves, minced
2 14.5 oz cans diced tomatoes
2 14.5 oz cans black beans (or soaked beans to equal 3 C)
2 14.5 oz. cans tomato sauce
4 tsp. chili powder
1 Tbs. basil
ground pepper and salt to taste
Cook beef over med heat until 3/4 cooked, then add onion, peppers, carrot, and garlic and continue to cook until vegetables are soft and meat is fully cooked. Add tomatoes, beans, and spices and simmer for 2 or more hours. Can also be slow cooked in a crock pot.
Serves 8...unless they are really hungry, then only 6.
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