BLACK BEAN CHILI

Since it has finally gotten cold outside, it seemed like the perfect time to make chili.  Why is it that it's cold for two days, you finally realize that you should be making warm toasty dinners, and then the temperature rises above 60 degrees as you're standing in the grocery store line with the ingredients?  Next time I run out of long sleeves, I'm not going to do laundry.  I'll make chili instead... and then change into shorts.

I got this recipe out of a magazine (Better Homes or Southern Living, not sure which), and it's fantastic.  It started out dairy and soy free, so nothing has been modified.  Leave that Earth Balance in the fridge for another day!

BLACK BEAN CHILI

3 cans black beans
1 large sweet onion, chopped
3 garlic cloves, minced
1 lb lean ground beef
4 tsp chili powder
1 tsp ground cumin
1/2 tsp pepper
1/4 tsp salt
2 cans petite diced tomatoes with jalepenos
1 extra large vegetable bouillon cube
2 cups water

Drain and rinse 2 cans of black beans.  Do not drain the 3rd can.

In a large pot, saute ground beef with onion and garlic until meat is no longer pink and onion is clear.  Drain most of the fat. 

Stir in chili powder, cumin, salt, and pepper.  Saute for 3 minutes.

Stir in tomatoes, beans (2 drained/rinsed and 1 undrained), bouillon cube, and 2 cups water.  Bring to a boil.  Then reduce and simmer for 30 minutes, stirring occasionally.

Serve with crackers or tortilla chips.