Sunday Black Bean Chili

Today was an gray overcast day, perfect for staying indoors and setting up a crock pot of chili.

The recipe came from a coupon insert from our local Food Lion supermarket. I modified it by adding 2 cans of canned tomatoes plus a 1/2 can of tomato paste to thicken, also added a couple more spices: coriander and cilantro, which were not in the original recipe. WHOOPS, the extra can of tomatoes was an accident  since I misread the ingredients list, the tomato paste was added to thicken the sauce — and it worked great!

Not only was this recipe easy to set up, but after tasting it, Grenville declared it “a keeper”  and so did I. And, it made a full crockpot for LOTS of leftovers this week.

Black Bean Chili

Prep time: 15 minutes   Cook time: 7-8 hours on low heat

• 1-1/2 lbs. boneless pork, cut into ½ inch cubes
• (2) 15-1/2 oz. cans black beans, drained
• (12 15-1/2 oz. can diced tomatoes, do not drain
• 1/2 can tomato paste
• 1 C salsa, chunky
• 1 C yellow/green bell pepper, chopped
• 1 C onion, chopped
• 1 cloves garlic, minced
• 1 tsp chili powder (more if you prefer)
• ½ tsp cumin
• ¼ tsp crushed red pepper (more if you prefer)
• 1 TBSP cilantro
• ¼ tsp coriander
• 1/2 can tomato
• Sour cream garnish
• Cheddar cheese, shredded, garnish

1. Combine all ingredients, except garnishes, in 3-1/2 quart crock pot in no special order.
2. Mix together, cover and cook on low heat for 7-8 hours.
3. Top individual bowls with sour cream and Cheddar cheese.