Week 5- Meal #2 Meatless Black Bean Chili with Sweet Cornbread

Before you go getting all "sorry, but you cannot even call it chili if there is no meat so no way I am making this" listen when I tell you this is good.  So good.  If you must you can add meat, but if you are brave you will use the soy crumbles.  If you make it less spicy the tiny people will also eat it- especially if you let them add cheese so it strings out everywhere and makes a colossal mess.

3 (15-oz.) cans black beans 

1 cup frozen onion seasoning mix 

1 (12-oz.) package meatless burger crumbles

2 tablespoons vegetable oil

4 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

14-oz low-sodium chicken broth

2 (14.5-oz.) cans fire roasted tomatoes

 
Toppings: sour cream, shredded Cheddar cheese, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips.

1. Rinse and drain 2 cans black beans. (Do not drain third can.)

2. Sauté chopped onion and burger crumbles in hot oil in a large Dutch oven over medium heat 6 minutes.

3.  Stir in chili powder and next 3 ingredients; sauté 1 minute.

4.  Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.


Meaty Black Bean Chili: Substitute 1 lb. ground round for meatless burger crumbles, sautéing ground round with onion 10 minutes or until meat is no longer pink. Omit vegetable oil. Proceed as directed.

(Recipe courtesy of Southern Living)  



FOR THE CORNBREAD:

Follow the instructions on 1 box of Jiffy corn muffin mix.   I like to add a handful of sweet corn, a dollop of sour cream and sprinkle a little cheddar cheese on top.  Bake as instructed on box.