Black Bean Potato Chili

• 1 pound dried black beans
• 6 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 pound ground beef, cooked and drained
• 4 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 1 can (16 ounces) enchilada sauce
• 1 envelope chili seasoning
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon garlic powder

1. Place the beans in a soup kettle or Dutch oven; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and discard liquid.
2. Add 6 cups water to the beans; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are almost tender. Add remaining ingredients. Cover and simmer for 1 hour or until soup reaches desired consistency.

black beans, water, tomatoes, ground beef, potatoes, onions, enchilada sauce, chili seasoning, sugar, salt, garlic

Taken from www.tasteofhome.com/recipes/black-bean-potato-chili/ (may not work)