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.

Black Bean Chili

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

GARNISH

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.

VARIATIONS

To modify for a vegan dish, skip the beef and cheddar garnish, and serve over quinoa for extra protein.

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