Vegetarian Black Bean Chili Recipe

Ingredients:

vegetable oil, for frying the onion

1 small onion, chopped

10 oz can of red Old El Paso enchilada sauce (I used medium, but mild would be good!)

2 8 oz cans tomato sauce (hunts- oregano, basil, garlic flavor)

14.5 oz can of great value diced tomatoes

3 cups water

black beans (about 1 package of (dried) cooked beans)- 3-4 cups or 2-3 cans

1/2 small package frozen great value corn

1/2 small package frozen great value peas

3/4 tsp garlic pepper (McCormick grinder)

3/4 tsp garlic powder

1 tsp oregano

1/2 tsp cumin

1/3 tsp chili powder (this combined with the medium enchilada sauce made it too spicy for my kids to eat, I would add less like 1/8 tsp and mild enchilada sauce if you don’t like spicy or will be serving it to kids)

1 tsp onion powder

1 1/2 tsp salt

1/3 tsp pepper

2 tsp sugar (to try to counteract the spicy-ness)

2 cups shell pasta (uncooked)

I fried the onion in the vegetable oil, and then added the enchilada sauce, tomato sauce, diced tomatoes and beans. I stirred this around and then added my corn and peas. I added my spices and water and let this simmer for about a 20-30 minutes. I then added in my shell pasta (uncooked) and let it simmer another 10-20 minutes until the pasta was soft, or in my case, until my pan started to burn (I need to get a new pan for chili because my pan is starting to burn food now).

I used medium enchilada sauce and that combined with the chili powder and the burned pan, my kids had a modge podge supper and I ate the chili which didn’t taste burnt. It had a nice spicy flavor.

Chili is pretty forgiving and you can really add in a bunch of different ingredients and spices and can still get an awesome flavor from it.