Spicy black bean chili will keep you satisfied for days
Every weekend my husband and I try to meal plan before we go to the grocery store. Neither one of us is very good at it. This weekend though we did pretty well and part of the reason is because we chose to make spicy black bean chili as one of our meals this week, which really means we'll be eating it more than once because we'll have it the night we make it, the next night we'll make nachos with it and if there are any leftovers after that we'll turn them into burritos for our lunch. All this from a meal that gets made in one pot! Awesome, I say.
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Another way to make this meal last even longer is to double the recipe and freeze half of it for another time. Then one day when you are at a loss for what to have for dinner you will open the freezer expecting to stare blankly into its icy fog and you'll see the frozen batch of chili and jump for joy.
Spicy Vegetarian Black Bean Chili
1 onion, chopped
2 teaspoons garlic, minced
2 teaspoons olive oil
3 cans (16 oz.) black beans, drained and rinsed
1 pkg. (16 oz.) frozen corn
1 can (14 1/2-oz.) tomatoes with chiles
2 cups water
1 1/2 teaspoon taco seasoning mix
1 can (7 oz.) chipotle chiles in adobo sauce
1 tablespoon rice vinegar
1/4 cup fresh cilantro, chopped
1/4 cup sour cream
Optional: salsa, fresh cilantro sprigs
Image via Oxmoor House/My Recipes
When was the last time you cooked up a batch of chili?