If you’re stocked up on stock from your Thanksgiving turkey carcass, now is a good time to make this Black Bean Chili. This is one of my favorite University of California Davis MenuBook recipes. I changed it up a bit to take the spiciness down a few notches. This makes a nice hot meal for those not so nice chilly, chili? evenings.
Spicy Black Bean Chili
1/2 large yellow onion, roughly chopped
1 yellow pepper, diced
4 stalks of celery, diced
1 clove of garlic, minced
1/2 tsp. chipotle chili pepper seasoning
1/2 tsp. cumin
3/4 cup homemade vegetable, turkey, or chicken stock (I used vegetable stock.)
3/4 cup water
1 16 ounce jar of mild chunky salsa
1 15 ounce can of fire roasted diced tomatoes
2 15 ounce can of black beans, drained
- On medium low heat, sauté onions, pepper, garlic, and celery in a couple of splashes of stock in a 4 or 6 quart stock pot. Cook for a few minutes until vegetables are softened.
- Mix in seasonings and another splash of stock.
- Pour in rest of stock and water.
- Stir in salsa and tomatoes. Bring to boil.
- Turn heat to low. Stir in black beans and simmer for twenty minutes.
- Serve in a bowl with a dollop of sour cream, Greek yogurt, or cashew cream.