First let me say, without realizing it, I modified this recipe A LOT! I didn't have any onions, so I completely skipped step one. Then I assumed that it was just a throw it all in kind of recipe. Basically, it is; but, if you have onions, check out the original recipe here. At first, I was a little concerned. It has 2 tablespoons of chili powder in it, and I thought that it tasted a little too acidic.
I will say, however, that it did mellow and gain quite a good flavor over time. I served mine with cornbread. When I put it in her bowl, K immediately put her spoon in and ate some. "Yummy! Beans!" Score! D said he liked it too and saved some leftovers for later. I did think that it was more of a soup than a chili, so I've changed the title. If you want a nice warm soup with a little spice, but not too much, try this soup! Delicious, filling, and healthy!
Spicy Black Bean Soup adapted from Jenna
8 oz dried black beans
2 14.5 oz cans diced fire roasted tomatoes with green chilies
6 cups vegetable stock
4 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried onion
In a large stock pot, place all ingredients. Stir well. Bring to a boil, then simmer for 3 hours. Serve chili with grated cheese and sour cream.
Yield: 4 servings