Black Bean Chili

Our favorite family recipe, made over to take out the meat.   The recipe easily doubles or triples and the leftovers freeze very well. 




Ingredients:

1 extra large onion
1 large bell pepper
5 cloves garlic
1 pound mushrooms, cleaned and chopped
optional add-ins:   diced leafy greens, well chopped red cabbage, chopped zucchini, butternut squash

2 pounds dried black beans*, cooked
1 pound tomatoes*, diced
1 medium chopped green chile pepper (or, for spicier chili, a jalapeno pepper)

Chili seasoning OR your seasonings, to taste.  We like pepper, cayenne, garlic, chili powder. 

Serve over your choice of brown rice, corn, sweet potato chunks, or just eat it plain like a soup - it's very good that way! 

* you can use any type of bean.  If using canned, I generally use about 5 cans of beans - a combination of black, pinto, and little red chili beans (no sauce).
* if using canned or jarred tomatoes, I use two medium cans or 1 large jar.   

Chop all the vegetables you are using and saute them in 1/2 cup water until onions are translucent.   Then, add in the beans and seasonings and let the chili heat all the way through on med/low.     It will taste even better the next day and freezes very well!

Serve over brown rice, if desired.