Tonight's dinner was perfect for a cold and rainy night. Black Bean Chili is a quick meal to throw together, using common pantry staples, like beans and canned tomatoes.
Whenever I make chili, the recipe changes a bit. I don't follow strict measurements. Rather, I taste and adjust by throwing in more spices until I satisfied. The recipe that follows is an approximation of what I did tonight, but adjust to suit your tastes. Too spicy? Try adding a little more sugar. Too sweet? Add a bit more vinegar.
1 T olive oil
1 onion - diced
2 cloves garlic - minced or pressed
1 pound ground beef or ground turkey
2 cans black beans, undrained
1 14 oz can crushed tomatoes
1 14 oz can diced tomatoes (I used Hunt's Spicy Cayenne Pepper)
2 T chili powder
1 T dried oregano
1 T dried basil
1 T red wine vinegar
1 T brown sugar
hot sauce to taste
Heat oil in a large heavy pot over medium heat. Add onion and garlic and cook until onions are translucent. Stir frequently to avoid burning garlic.
Add meat and cook, stirring, until meat is brown. Drain fat.
Stir in beans, tomatoes, chili powder, oregano, basil, vinegar, and brown sugar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended. Stir occasionally while chili simmers.