OPM: Black Bean Chili
BLACK BEAN CHILI (SERVES 4)
This is so easy that I was almost embarrassed to make it a post! You only equipment needed is one skillet about 2" deep for this one. That is IT! This is my attempt to empty your pantry of canned produce. So enjoy Chili on this chilly winter day. So funny aren't I? Seriously, I need to get out a bit more.
- 1 tablespoon extra-virgin olive oil (EVOO)
- 3 cloves garlic - minced
- ½ green pepper - chopped and seeded
- ¼ cup onion - chopped
- 1/3 pound grass-fed ground beef
- 1 tablespoon ground cumin
- 1 can (15 ounces) organic low-sodium pinto beans - drained
- 1 can (15 ounces) organic low-sodium black beans - drained
- 1 can (15 ounces) organic stewed tomatoes
- 1 can (8 ounces) organic tomato sauce
- hot stuff to taste - I added chopped jalapeños and cholula
- red onion - chopped
- plain whole milk yogurt
- sharp cheddar
Over medium heat add EVOO to a medium skillet. Once EVOO is hot add garlic, green pepper, onion, and ground beef and continue to cook until meat is browned through. Then add cumin, pinto beans, black beans, stewed tomatoes (break up with spatula), tomato sauce, and all the hot stuff you can handle. Allow to cook until heated through and flavors combine, about 20 minutes. Garnish and dig in. Serve with grilled cheese for an especially great taste sensation.
To modify for a vegan dish, skip the beef and cheddar garnish, and serve over quinoa for extra protein.
Reader Comments (2)
I like your humor. It distracts me from pondering deeper issues like: "Why is abbreviate such a long word?"
Hi Keith - Glad you like my humor, and I can provide a distraction. That is why I blog. I would get so wrapped up in everything paint-by-number if I didn't blog about food. You know..."Every man a Rembrandt"?
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