Black Bean Chili with Jalapeno Cornbread

One of our family’s favorite meals is Black Bean Chili. We love it any time of year, but especially in the winter when we need a great big bowl of warm-me-up! You will find a list of ingredients and cooking instructions below. I hope you love it as much as we do!

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Black Bean Chili

4 cans black beans (a cheaper and healthier option is to use dried black beans, and sometimes I do)

3-4 cans diced tomatoes ( I try to buy some of the flavored ones but plain diced tomatoes work just fine)

2 tbsp. cumin

1-2 tsp. garlic salt

1-2 tsp. black pepper

1 tsp. red pepper flakes

2-3 tbsp. chili powder

1 medium diced onion

1 diced green bell pepper

The measurements for the seasonings are just a guess, as I typically don’t really measure. Sometimes I’ll leave an ingredient out, too, if I don’t have it. The result is still a delicious meal. Season your chili to your family’s liking.

Cooking Instructions:

Add contents of all cans to crock pot or a large pot on your stovetop. Add seasonings, onion, and bell pepper. Cover with lid and simmer on low heat for several hours, making sure to stir it occasionally to avoid sticking to the bottom of the pot.

I typically serve my chili with a salad or fresh veggie sticks, along with my Corny Cornbread. Sometimes I will add jalapenos for some color and flavor.

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