Black Bean Chili
In honor of National Chili Month, here’s a great recipe from Lauren Wacaser for Black Bean Chili. This chili uses beans instead of meat and manages to satisfy big appetites. Legumes like black beans, kidney beans, and lentils are a great source of plant-based protein. They also contain vitamins and high amounts of fiber so they’re filling and benefit gut health. Don’t try this recipe for the health benefits alone, however. It does the job of satisfying cravings for hot food on cold weather days without demanding a lot of preparation time.
3 cans black or kidney beans, rinsed and drained
1 can Rotel tomatoes with chiles
2 cans tomato sauce
2 cups vegetable, beef, or chicken broth
2 tablespoons chili powder
2 tablespoons cumin powder
1 teaspoon garlic powder
2 teaspoons onion powder
2 tablespoons Worcestershire sauce
1 can lentils
Combine ingredients in a slow cooker and cook for three to four hours on high.
Add salt or pepper as needed. Top with jalapeño slices, sour cream, cheese, tortilla strips or Fritos, avocado, and/or cilantro.
Find a couple more savory soup recipes by Lauren in this County Line ARTICLE.