Black Bean Chili

• 3 (15-oz.) cans black beans
• 1 large sweet onion, chopped
• 1 (12-oz.) package meatless burger crumbles
• 2 tablespoons vegetable oil
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 (14-oz.) can low-sodium fat-free chicken broth
• 2 (14.5-oz.) cans petite diced tomatoes with jalapenos
• Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeno peppers, chopped fresh cilantro, chopped tomatoes, corn chips

1. Rinse and drain 2 cans black beans. (Do not drain third can.)
2. Saute chopped onion and burger crumbles in hot oil in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; saute 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.
3. Note: For testing purposes only, we used Boca Meatless Ground Burger for meatless burger crumbles.
4. Meaty Black Bean Chili: Substitute 1 lb. ground round for meatless burger crumbles, sauteing ground round with onion 10 minutes or until meat is no longer pink. Omit vegetable oil. Proceed as directed.

black beans, sweet onion, burger crumbles, vegetable oil, chili powder, ground cumin, pepper, salt, chicken broth, tomatoes, sour cream

Taken from www.myrecipes.com/recipe/black-bean-chili-2 (may not work)