Vegetarian Black Bean Chili

• 3 (15.5-oz.) cans black beans
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 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 (12-oz.) package meatless burger crumbles
• 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 onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. 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. Meaty Black Bean Chili: Omit vegetable oil. Substitute 1 lb. lean ground beef for meatless burger crumbles. Prepare recipe as directed, sauteing ground beef with onion and garlic in Step 2 for 10 minutes or until meat crumbles and is no longer pink. Proceed as directed. Makes: 11 cups. Hands-on time: 25 min., Total time: 1 hr.
4. 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, sweet onion, garlic, vegetable oil, chili powder, ground cumin, pepper, salt, tomatoes, burger crumbles, vegetable bouillon cube, sour cream

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