Total TimePrep/Total Time: 30 min.
Makes6 servings (2 quarts)
I added WAY more spice than it calls for, and added onion powder, cayenne powder, garlic powder, and dried oregano (basically a classic taco spice). I used like 5 or more times as much spice than it called for, though. I also added fresh chopped cilantro, beef stock, and simmered it for longer. Only thing I forgot to get at the store to add to it was shredded cheddar cheese. I wouldn’t want to add much cheese... just a bit.
Sounds just like chili to me.
what makes this any different than chili? black beans instead of kidney beans?
YUM?? This has become my new dish to take to neighbors, etc. we LOVED it!
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This turned out really good. Husband and son really liked it. Topped it with cheese and a little sour cream and don't forget a few crushed up corn tortillas. For a fast throw together on a cool Saturday night it was good. I did use fire roasted rol tel tomatoes and accidental opened sweet canned corn.
This is a great base recipe, and I'm saying that because I think I kind of changed it quite a bit to suit our liking. Instead of the chili powder, I used a packet of taco seasoning. Like another commenter, I exchanged one can of the black beans for a can of pintos, since I only had one can of each. I also added 1/2 C. of chopped sweet onion, and a small jalapeno, diced and seeded. I'm supposed to be watching my sodium levels, but I was okay with using the packet of taco seasoning because I used low-sodium beans and low-sodium tomatoes. Topped it with a little grated cheese, and some slices of avocado, along with the chips. Quite delicious! ??
I like the concept. I would add aromatics such as onions, green, red and/or jalapenos and garlic, along with adding onion and garlic powder for more flavor. Of course, salt and pepper to taste too.
Quick, easy and delicious! The only change I made was replacing one can of black beans with kidney beans.
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