While I love to cook, I don’t really get into trying lots of new recipes, especially if they require items I don’t usually keep on hand. I cook based on what I’ve got in my pantry. I don’t “meal plan” per se, as I buy the staples that I can afford in a given week and then decide what to make with them. So it is that I came up with this black bean chili.

When I have less money for quality meat, I buy more dry/bulk (organic) beans. Black beans are one of my favorites; they’re good on their own, in soups and salads, and refried in bacon grease (with a side of bacon!).

I soak my black beans a long time and with whey, per Nourishing Traditions. I then bring to a boil, skim, cover, and simmer for another long time, 3-5ish hours generally (I keep an eye on them throughout the cook time, adding water as needed). Because this takes time to prepare this way, I prepare at least a pound of dry beans at a time. And you guessed it—this makes a LOT of beans! So I end up with a meal base to use for several days.

Recently I came across a recipe for black bean chili, and realized I had most of the ingredients on hand. Most, mind you. Not all. But I figured, given what I had, the result wouldn’t be inedible, so might as well try it. I’m so glad I did!

Here’s how I made it. I actually didn’t measure anything the first time around, and it came out wonderful. But for the sake of explaining how to recreate the recipe, I made it again while noting how much of the ingredients I used. Please know that you can use more or less of any of it to suit your tastes; that’s one thing I love about recipes like this, the loose & free nature of it that allows for experimenting and personal touches.

I made a printable recipe card for Simple Black Bean Chili…
Click the link to see the PDF & save it to print out.

–> VIEW & DOWNLOAD THE PRINTABLE RECIPE CARD HERE <–

SIMPLE BLACK BEAN CHILI

INGREDIENTS:

2 1/2 c cooked black beans
1 can tomato sauce
1/2 onion
3-4 cloves garlic
some olive oil
chili powder
paprika
dash of cayenne pepper
cumin
oregano
sea salt
pepper

DIRECTIONS:

1. Chop up onion & garlic as fine as you like it. Toss into a medium sauce pan.
2. Add some olive oil, enough to cover onion & garlic.
3. Saute over medium low heat until onions are translucent & everything is fragrant.
   
4. Add cooked black beans.
   
5. Add tomato sauce. You might want to start with a bit less (the first time I made this I used less, maybe 2/3 can); after you add it in and stir it around, taste it. You’ll know if you need more, or if it’s just right.
   
6. Add all spices to taste. Start w/less, then add as needed (esp. careful w/cayenne pepper!). I shook in a bit of each, then added a couple good pinches of sea salt, and only a couple twists of pepper. Stir, taste, add more if you want. Like with the tomato sauce, you’ll know when you have the right mix by tasting as you go.
   
7. Cook about 10 minutes on medium-low to medium heat, letting flavors blend. Should gently simmer.
8. Serve and enjoy!
   

A few notes…

• This makes about 2-ish servings, depending on how hungry you (and any others) are. I get two meals out of it. It’s great to make for dinner and then reheat for lunch the next day. You can easily make larger pots of it by doubling everything.
• Next time I make beans, I’m going to cook them in bone broth instead of plain water, which should enliven the taste of everything I make with them, including this recipe! Mmmm.
• I have added shredded chicken to this, and it was amazingly good. I have also put this over a big baked potato…again, scrumptious! Would also be good with beef or turkey or pork, and over rice or noodles.

This post is part of Real Food Wednesdays for March 31, 2010.