Black Bean Chili

              It’s the beginning of March today and true to form it is acting like a lion.  Along with this weather phenomenon is the continuing trend for some meatless dinner during the week.  This is why I am giving you this recipe.  Not only will it keep you warm, but you will also have a tasty, meatless meal.

2 Tbsp. Oil

1 large Onion finely chopped

1 tsp. Mexican Oregano*

1 tsp. Chipotle Powder*

1 tsp. Ancho Powder*

1 tsp. Ground Cumin*

1 14.5 oz. can Fire Roasted Tomatoes Crushed

1 14.5 oz. can Fire Roasted Tomatoes Diced

1 10 oz. can of mixed Chilies and Tomatoes

2 15 oz. cans of Black Beans-drained and rinsed

* 1 heaping Tbsp. of your favorite chili blend can be used in place of these spices.

1. Sauté Onions in the Oil until they become translucent.
2. Add the Spices and stir together.
3. Add the three cans of Tomatoes.  Stir and let simmer for 20 minutes.
4. Add the Beans and let simmer until the beans are warm.  This takes about 10 minutes.  It is now ready to serve
5. Set up a Toppings Bar and let everyone choose their favorites.

Toppings

Sour Cream

Chopped Green Onions

Corn Chips

Salsa

Cheese

Avocado

Chopped Onions

Jalapeños-either jarred or fresh

If meat is desired, here are some suggestions to stir into the chili:

1 lb Ground Turkey Thigh

4 fresh Chicken or Turkey Chorizo Sausage removed from their casings

The Chili is even better the next day. Think Nachos.