I realize that chili-eating season is almost over, and if you're like me, that makes you sad. One of my favorite things about winter is eating hearty soups and chili (especially with warm-from-the-oven bread!). But since those days are now numbered, I thought I should pull out a trusty ol' recipe that I hadn't had a chance to use yet this year.
I came up with this recipe a couple of years ago when I was scrounging through the pantry and fridge for something warm to cook up on a cold wintry night. Since I love black beans, I tried a new twist on and old fave...chili. It turns out pretty thick, so it's really more like a chili-stew. If you like your chili a bit more soupy, add more tomato sauce and adjust seasoning as needed.
Another reason I love it is because it is chocked full of veggies and my kiddos are non the wiser (but it does make the chili so pretty and colorful!). These are the veggies I typically use, but any veggies you have on hand would work. I hope you enjoy!
Hearty Black Bean Chili-Stew
2 cloves garlic
1 Tblsp olive oil
2 carrots, chopped
1 medium onion, chopped
1 green bell pepper, chopped
1 medium zucchini, chopped
1 lb ground beef
1 can tomato sauce
1 can diced tomatoes
2 15 oz can black beans (drained and rinsed)
1 pkg chili seasoning
Grated cheese to garnish
Heat oil in skillet, add ground beef and all vegetables.
Cook till beef is no longer pink. Add tomato sauce, diced tomatoes, beans, and
chili seasoning. Simmer 15-20 minutes. Serve with grated cheese and corn bread
or over rice.
Serves 4-6
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