Almost Instant Black Bean Chili

Vegan Freak's Note:

From PCRM

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1/2 cup water
• 1 medium onion, chopped
• 2 medium garlic cloves, minced
• 1 small bell pepper, diced fine
• 1/2 cup crushed tomatoes (or tomato sauce)
• 2 (15 ounce) cans black beans, including liquid
• 1 (4 ounce) can diced chilies
• 1 teaspoon ground cumin

Directions:

1. In a large skillet or pot, heat the water. Add onion, garlic, and pepper. Cook over high heat—stirring often—for about 5 minutes or until onion is translucent. Add remaining ingredients and simmer—stirring occasionally—for about 15 minutes or until flavors are blended.

Reviews

[*Parsley*]

Delicious and quick and easy to make. I made this just as written. It's got a mild but pleasant flavor. You could always add cayenne pepper if you prefer lots of heat. I garnished the soup with chopped fresh cilantro. Thanx for sharing!

[Mythak]

I was looking for something super-fast and easy as I don't feel like cooking tonight. I also needed something healthy. This recipe fits the bill. I made it even easier by using a can of diced tomatoes with chilis and using a half a bag of frozen "seasoning mix" (diced onions, peppers and celery) Sure it would possibly have been better if I had sauted the veggies and added more complex seasonings, but this is "Almost Instant" and for that category, it is pretty darn good. I'll serve it with garlic bread and a salad today and drained in burritos tomorrow (I'll use the soupy drained part for my own lunch tomorrow... no need to waste)

[Dad's Cooking, OH NO]

Used this recipe because my wife is pregnant and needs to watch her sodium intake. It was low in sodium and fat which is a plus. It tasted good despite the fact that we love our chili with meat.