Est. 2011

February 20, 2018

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Quick and Hearty Recipe for Black Bean Chili

Despite today’s high temperature, it’s still winter. In Northern Virginia, we even had several inches of snow this past weekend! As much as I’m craving spring vegetables and the farmer’s market and going barefoot, we’re only 2/3 through winter and we still have a solid month of winter weather, and even longer before all the vegetables start to make an appearance at the market.

So, I’m hunkering down and accepting our reality, embracing the season we’re in right now, and continuing to make the soups and stews and chilis. I’m not really complaining, though. Ninety percent of our winter dinners consist of soups, stews, and chili, with some kind of salad or vegetable and starch on the side. And come the end of summer, I’m always craving soups and stews and all the cozy, hearty meals. I’m definitely more of a “rustic” home cook, so this type of meal is my favorite, and easiest for me to make.

In celebration of the last month of winter, today I’m sharing my go-to chili recipe. It’s a simple, hearty chili recipe, using only a handful of staple ingredients (from your CAPSULE PANTRY…more on that later this week). And you can easily use whatever beans you have on hand, or even a mixture of beans. Vegetables also make a tasty addition if you want to add those. I’ve tried this recipe with peppers, zucchini, broccoli, and cauliflower. Almost any vegetable would be delicious.

What are your go-to recipes for winter?

Quick and Hearty Black Bean Chili
Serves: 4-6
Prep time: 10 mins
Cook time: 5-10 mins
Note: I usually double this recipe and freeze half, or just keep it in the fridge and we eat it for a few dinners and lunches!

Ingredients
1 1/2 lb organic ground beef
1 tbsp evoo
1 medium onion, chopped
2 garlic cloves, minced
3 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp basil
1/8 tsp black pepper
1 can diced tomatoes
2 cans black beans
1/2 can tomato sauce

Directions
In dutch oven, brown ground beef on medium-high heat. Then drain and set aside.

In same dutch oven, sauté onions and garlic in olive oil until translucent. If you are using vegetables, add them now and cook until slightly tender.

Add set aside ground beef. Add spices and stir. Cook on low heat for 2 minutes. Then add diced tomatoes, tomato sauce, and beans. Simmer for 15 minutes. Add salt and pepper to taste.

Serve chili with rice or chips or on a bed a greens, or just on its own! Garnish with sour cream and cheddar cheese!

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