Best EVER Black Bean Chilli

This is a GREAT Sabbath evening meal as it’s a slow cooker meal and can be served over rice (also quick).

Ingredients:

1 16 oz. dried black beans

1 7 oz. can roasted diced green chillies

1 1/2 cup diced white or red onion

3-4 tablespoons tomato paste

1/4 cup vegetable oil

2 heaping tsp McKays Chicken Seasoning or other chicken bullion

1 1/2 tsp dried cilantro

1 tsp garlic salt

1/2 tsp salt

1 tsp ground cumin

1 tsp chilli powder

1/2 tsp black pepper

1/4 tsp cayenne pepper

1 cup Morning Star Farms griller bits (or whatever you like as far as meat substitute. Real meat must be separately sauteed first and then added.)

Directions:

rinse and soak beans overnight

In the morning, rinse beans again, put them in a pot and cover them with water. Bring them JUST to a boil. This helps the skins pop and speeds the cooking process. While these are coming to a boil, put all the other ingredients, except the griller bits, in a Boston Baked bean pot for the oven or a slow cooker. Put the boiling beans and all their liquid on top of the other ingredients. Bake at 350 for one hour and then 250 for at least 4 hours, adding water as needed. It’s fine to leave them on to cook for WAY longer than that. I stir the griller bits in as soon as I turn off the heat and let them cook in the hot beans for a few minutes.

I serve this as a haystack base but it’s awesome alone or with a bit of cornbread or over rice. It’s just YUMMY comfort food.

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