Black Bean Chili

Its that time of year when the weather is changing to much cooler days and a good old pot of Black Bean Chili is sometimes needed when you have that chilled feeling. Just hits the spot and warms you right up.

1 can of dark red kidney beans (rinsed and drained) 16 oz.
1 can of black beans (rinsed and drained) 16 oz
1 large onion diced
2 cloves of garlic chopped
3 cans of tomato sauce
1 can of fire roasted diced tomatoes with basil and garlic
1/2 cup Chicken broth
1/4 tsp of olive oil
1 pound of ground beef, ground turkey or ground pork (or a package of Smart
Beef, a soy bean based product)
1 tsp of Cilantro
Chili powder to taste. (I like my chili dark and spicy so I use a lot)
2 tsp of sugar
2 cups of medium Salsa or Hot salsa whichever you prefer.

Saute onions and garlic in 1/4 tsp of olive oil. Drain off any oil remaining. Add 1/2 cup of chicken broth. In another pan, brown meat, drain and rinse.

In a 6-8 quart pan add all ingredients. Bring to a boil and then simmer for about 45 minutes. If sauce seems a little thin, you can add one can of tomato paste for thickness.

You may add salt or pepper. I find with the spicy salsa, you don't need either one. This recipe can be frozen and used for several other meals, i.e., chili dogs etc.

Another idea is to make some white rice and serve the chili over that. I think that is called Texas Chili?