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Sizzling Black Bean Chili


A spicy, Southwestern-style, meatless chili. Excellent by itself or served over a bed of rice. Try it as a bean dip with grated cheddar cheese and topped with red or green onion.

What you'll need:
1 – 14.5 oz. can stewed or diced tomatoes
¼ cup olive oil
2 large onions, chopped
1 tbsp. red wine vinegar
10 cups water

Directions: In a large pot, Sauté onion in olive oil until tender. Add tomatoes (including juice), add the spice packet and whisk until blended, cover and simmer for 20 mins. Add water and vinegar; bring to a boil. Add soup mix. Cover and continue to cook at a slow rolling boil for approx. 2-2 ½  hours, or until beans have reached the desired tenderness. Add more water if necessary. Salt to taste. Makes 8 – 2 cup servings.

INGREDIENTS: Black Beans, Dehydrated vegetables (celery, red & green  bell peppers), Chili Powder, Cocoa Powder, Chilies, Garlic, Cumin, Cinnamon, Allspice, Organo, Basil.

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