Lightning Black Bean Chili
Everyone loves homemade chili, but taking the time to work on one recipe all day can be draining. And, let's face it, with our busy schedules, it can be impossible to make some chili recipes that require you to be in the kitchen for several hours. Well, we've got you covered. The next time you want chili, here's the perfect lightning fast recipe that will please everyone! This black bean chili recipe only takes around 20 minutes and serves about 8 people – the perfect dish for family dinner or to put up for the week.
Ingredients
3 15oz cans of black beans
1 large sweet onion, chopped
1 12oz package meatless burger crumbles
2 tablespoons vegetable oil
4 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon salt
1 14oz can low-sodium fat-free chicken broth
1 14.5oz cans petite diced tomatoes with jalapenos
Chick 'N Skins – Tom Yum flavor, crumbled
Extra Toppings
Sour cream
Shredded Cheddar cheese
Lime wedges
Sliced jalapeno peppers
Chopped fresh cilantro
Chopped tomatoes
Directions
Open 2 cans of the black beans and rinse and drain them. Do NOT rinse the 3rd can. Now, saute the onion and burger crumbles in a large pot with the vegetable oil for about 5 minutes. Stir in the chili powder, the cumin, and the salt and pepper. Now, stir in all three cans of beans, the chicken broth and the diced tomatoes. Bring the mix to a boil over medium-high heat. Cover and then reduce the heat to low and simmer for around 10 minutes, stirring occasionally to prevent sticking or scorching.
Scoop the chili into your favorite bowls or bread bowls and top with crumbled Chick 'N Skins and your favorite toppings!
Ingredients
3 15oz cans of black beans
1 large sweet onion, chopped
1 12oz package meatless burger crumbles
2 tablespoons vegetable oil
4 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon salt
1 14oz can low-sodium fat-free chicken broth
1 14.5oz cans petite diced tomatoes with jalapenos
Chick 'N Skins – Tom Yum flavor, crumbled
Extra Toppings
Sour cream
Shredded Cheddar cheese
Lime wedges
Sliced jalapeno peppers
Chopped fresh cilantro
Chopped tomatoes
Directions
Open 2 cans of the black beans and rinse and drain them. Do NOT rinse the 3rd can. Now, saute the onion and burger crumbles in a large pot with the vegetable oil for about 5 minutes. Stir in the chili powder, the cumin, and the salt and pepper. Now, stir in all three cans of beans, the chicken broth and the diced tomatoes. Bring the mix to a boil over medium-high heat. Cover and then reduce the heat to low and simmer for around 10 minutes, stirring occasionally to prevent sticking or scorching.
Scoop the chili into your favorite bowls or bread bowls and top with crumbled Chick 'N Skins and your favorite toppings!
