My husband, Adam, LOVES this chili that I found in magazine in 2011, however I have made my own special modifications. I serve this with a fresh green salad, freshly made cornbread and a side of rice. I use a Zojirushi rice cooker.
Serves 6 people.
2 T extra virgin olive oil
1 package of Morningstar Grillers
1/2 sweet onion, finely chopped
1 clove garlic, minced
1 Tablespoon Chili 9000
1 teaspoon ground cumin (from The Spice House)
1 15 oz can black beans (drained and rinsed)
1 15 oz can pinto beans (drained and rinsed)
1 14 oz can diced tomatoes (with the liquid)
salt and pepper
Serve with a side of shredded pepper jack cheese and a bag or corn chips.
In a large pot, heat the olive oil over medium high heat. Add the grillers and cook for 5 minutes. Add onion, garlic, chili and cumin and cook over medium low heat for 5 minutes. Add the beans and the tomatoes and bring to a simmer.
Cook for 15 minutes.
Season with salt and pepper.
Serve.
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