Chili's Black Beans
"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."
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 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
directions
- Place all ingredients in a heavy saucepan and mix well.
- Simmer for about 20-25 minutes.
- Serve.
- So easy!
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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! -
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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.
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Easy, but it is still not the Chili's recipe. There is still something missing. Still is good though.
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