Meaty Black Bean Chili

• 3 (15.5-oz.) cans black beans
• 1 pound lean ground beef
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 (14.5-oz.) cans petite diced tomatoes with jalapeno peppers
• 1 extra-large vegetable bouillon cube
• Toppings: sour cream, shredded Cheddar cheese, sliced pickled jalapeno peppers

1. Drain and rinse 2 cans black beans. (Do not drain third can.)
2. Saute ground beef, onion, and garlic in a large Dutch oven over medium-high heat 10 minutes or until meat crumbles and is no longer pink. Stir in chili powder and next 3 ingredients; saute 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.
3. The (Mini) Sandwich: Stir together 2 (6-oz.) packages buttermilk cornbread-and-muffin mix according to package directions, stirring 1/3 cup store-bought pimiento cheese into batter. Spoon batter into a lightly greased 12-cup muffin pan. Bake at 400u0b0 for 20 minutes or until done. Split warm muffins, and spread with additional pimiento cheese.

black beans, ground beef, sweet onion, garlic, chili powder, ground cumin, pepper, salt, tomatoes, vegetable bouillon cube, sour cream

Taken from www.myrecipes.com/recipe/meaty-black-bean-chili-0 (may not work)