This is a sponsored conversation written by me on behalf of Bush Brothers & Company. The opinions and text are all mine.
Meatless Mondays
Does your family do Meatless Mondays or Taco Tuesdays? I’ll admit, I try to remember these fun little weeknight traditions but it doesn’t always happen. Also, I tend to get in the habit of dinner ruts where I make the same thing week after week. I am trying to expand my family’s taste buds to try new and different meals. And I found a winner with this recipe right here! 
All in one pot
And the best news? This is a one pot meal that you could easily put on in the morning before leaving for work and school and it will be ready whenever you get home. The flavors get better the longer it hangs out. We served this up with some cornbread. It was perfect! This is a whole meal in itself but it also makes a great side-dish soup too! It’s chock full of BUSH’S®Organic Black Beans so it’s packed with protein and fiber (which means it’s filling!) Seriously. I could not get over how good this was. Even my family loved it and they are serious carnivores. Ha! Score one for Momma!
So easy!
Just wait until you see how easy this is. You literally throw it all in the pot and walk away! You can make it as spicy as you like. I’m kind of a wimp when it comes to spice so I keep it on the lame side but feel free to add a bit more chipotle chili pepper powder to the mix. It is absolutely the best served with a dollop of sour cream and shredded cheese on top!
Ingredients:
1 (32 oz) container vegetable stock
1 (28 oz) can crushed tomatoes
4 (16 oz) cans BUSH’S®Organic Black Beans
1 small onion, diced
2 cloves garlic, minced
1 1/2 tbsp chili powder
1 1/2 tsp chipotle pepper powder
salt and pepper, to taste
1/4 cup water
4 tbsp. corn starch
shredded cheddar cheese, sliced green onions, and sour cream, for topping
Note: no need to drain and rinse the beans for this recipe
Directions:
In a 5-6 quart slow cooker, pour in vegetable stock, tomatoes, BUSH’S®Organic Black Beans, onion, garlic, chili powder, chipotle pepper powder and salt and pepper.
Give it all a good stir.
Cover and cook on low for 8-10 hours.
A half an hour before serving, whisk together water and corn starch in a small bowl. Pour mixture into slow cooker. Stir.
Then, take a potato masher and mash half the beans. This will all help to thicken the chili. Cover and cook on high for an additional 30 minutes. Ladle into bowls and top with sour cream, cheese and green onions.
Enjoy!
- 1 32 oz container vegetable stock
- 1 28 oz can crushed tomatoes
- 4 16 oz cans BUSH’S® Organic Black Beans
- 1 small onion diced
- 2 cloves garlic minced
- 1 1/2 tbsp chili powder
- 1 1/2 tsp chipotle pepper powder
- salt and pepper to taste
- 1/4 cup water
- 4 tbsp corn starch
- shredded cheddar cheese, sliced green onions, and sour cream, for topping
- In a 5-6 quart slow cooker, pour in vegetable stock, tomatoes, BUSH’S® Organic Black Beans, onion, garlic, chili powder, chipotle pepper powder and salt and pepper.
Give it all a good stir. Cover and cook on low for 8-10 hours.
- A half an hour before serving, whisk together water and corn starch in a small bowl. Pour mixture into slow cooker. Stir.
- Then, take a potato masher and mash half the beans. This will all help to thicken the chili.
- Cover and cook on high for an additional 30 minutes.
- Ladle into bowls and top with sour cream, cheese and green onions.
Note: no need to drain and rinse the beans for this recipe. Nutritional value is calculated with a serving of sour cream
If you’d rather make this with dried black beans, what would the amounts be for that? You’d have to adjust the liquids and beans…possibly the cook time?