Black Bean Chili
We’re moving this week, so time is very short. I won’t give you a long into this time around, I’ll just let the pics do the talking:
Black Bean Chili – can you spot the hidden veggie? I shredded carrots into the mix! : ) The overall flavor is a sweet tang, but if you want to bring up the heat you can add hot sauce.
Day one we had it with my naan recipe:
Day two we had it over a baked potato – this was insanely good and so filling that I couldn’t even finish my portion!
Black Bean Chili
- 1 lb ground beef
- 1 large onion, chopped
- 2 Tbs chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp black pepper
- 2 cloves garlic, minced
- 1 can reduced sodium chicken broth
- 1 cup fresh salsa (I recommend the kinds found in the produce section)
- 1 Tbs sugar
- 1 can black beans, drained, rinsed
- 1 can corn, drained
- 10 baby carrots, shredded to tiny pieces
Cook meat with onion and carrots in a large pot, drain fat. Add all other ingredients, stirring until combined. Bring chili to a boil, reduce heat to med-low, cover and let simmer for 30 minutes.
*Add hot sauce for more kick if that’s what you go for in chili.
Happy Cooking!
