Prep 5 mins
Cook 20 mins
This is so good served with chicken enchiladas! Feel free to jazz it up a little; I sometimes add more spices. It's quick and easy; perfect for those busy weeknights.
- 2 (15 ounce) cans black beans
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 2 tablespoons freshly minced onions
- 1 teaspoon chopped fresh cilantro
- Place all ingredients in a heavy saucepan and mix well.
- Simmer for about 20-25 minutes.
- So easy!
I recommend trying this a few times using more or less spice, I make chili ALOT and I know how much my taste buds prefer, so I just added what I wanted. I also add a splash of chili powder. The best tip I have for this dish is to add a dollop of sour cream when you are ready to eat, makes it sooooo yummy and creamy, its enough for a whole meal for me!
I took the other reviewers' advice and doubled most of the spices and added 1/2 tsp. cumin. Because we aren't big cilantro fans, I cut that amount in half. and I used extra Sweet Vidalia onion. This was my first time preparing black beans so I wasn't sure if I should drain them or not. Since the recipe didn't mention that, I didn't. But I really think they would have been better if I had. They got a little "muddy" with the juice left in. We really enjoyed the taste though and I'd make them again.
Easy, but it is still not the Chili's recipe. There is still something missing. Still is good though.