I don’t know about you all, but I am a mama that is always busy and on the go. Being pressed for time, I look to easy recipes for dinner solutions that are quick, delicious, healthy and can yield enough for leftovers!
My latest trial in the kitchen last night was a fun twist on traditional chili. Perfect comfort food for cold nights and hungry families, this hearty, yet meatless dish fills up tummies, southwestern style! It’s packed with protein and veggies galore, you’ll love it.
Southwestern Black Bean Chili
- 1- 28oz. can of diced tomatoes
- 2 cups water
- 1- 15oz. can black beans, drained
- 1- 15oz. can kidney beans, drained
- 1- 15oz. can corn, drained
- 1 avocado, cubed
- 1 medium yellow onion, diced
- 1 cup cilantro, chopped
- 2 cloves garlic, minced
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cumin
- optional garnish: sour cream, shredded cheddar and jack cheese, diced green onions
Let’s get this awesomeness started!
First, combine the diced tomatoes, water, black beans, kidney beans, and corn in a large pot. Bring it to a boil.
Next, you’ll add the avocado, onion, cilantro, garlic and seasonings, stir and let it boil back up. Turn down to low heat, cover and simmer for 20 minutes.
Wait patiently. You have 20 minutes of free time. Sort of. That is, unless you are all caught up with laundry, dishes, cleaning, child rearing, etc.
Once it’s finished, ladle into soup bowls and garnish with cheese, green onions and sour cream. Oh gahhhh it was amazing! This fed 4 of us and had enough left for tomorrow nights dinner. I’m totally looking forward to leftovers tonight! Enjoy!