Not so Spicy Black Bean Chili

Publishing this again since it is "what's for dinner".  
You can make this chili stretch by having it with steamed brown rice.
It's not 80 degrees today (right now in the mid 60s) so we still have autumn feel although it's winter. 





GO GIANTS!!


I remember growing up in New York, autumn was a time for new clothes, excitement of school, leaves on the ground, cool weather and lots of hot meals like chili.

Here in California, autumn is still a time of new clothes, excitement of school, leaves on the ground.  Very hard to be excited about the weather since it hardly changes.  For example, this morning when walked up the road to Smart and Final (a little bit like Costco except no membership fees and only items for the kitchen) it was 80 degrees.  Definitely not sweater weather or a hot meal for some.  I had on my attire for a quick trip to the store. NY Yankee shirt, yoga pants and flip flops.  Last year I was able to wear flip flops until November when it started getting 'nippy'.  

But chili.

Chili I can have all year round.  Yummy with a side of cornbread.  I found at my local Big Lots a package of Marie Calender's Southwestern Cornbread.  

Today's meal cost me under $15 for a family of 4.

Nutritious and delicious and totally vegan.

(Not So) Spicy Black Bean Chili

from the Fresh from the Vegetarian Slow Cooker by Robin Robertson

1 tablespoon olive oil

1 large yellow onion, chopped

1 medium-size red bell pepper, seeded and chopped

2 garlic cloves, minced

2 tablespoons chili powder (more or less for taste)

1 28-oz can crushed tomatoes

2 15-oz cans black beans

1 cup water

1 4-oz can diced green chiles, drained

salt and pepper 

Heat the oil in a large skilled over medium heat.

Add the onion, bell pepper, and garlic; cover and cook until soft, about 5 minutes.

Stir in the chili powder and cook about 30 seconds more.

Transfer the mixture to the crock pot (4 quart is good but if you want to double it make it a 6 quart).  

Add the tomatoes, beans, water and chiles.

Season with salt and pepper, cover and cook on low for 6-8 hours.

Serves 4.

You can definitely double this and save in the freezer for a weekend meal.  Yummy with brown rice, cornbread or whatever you fancy.

A great meal for Meatless Monday.  Honestly, you won't miss the meat and great to serve to those who think meat makes a meal.