Black Bean Chili for Jessica and Jesse’s Bannock Tacos

Vegetarian Chilli

2 chopped Onions

Garlic (half a head chopped fine)

Cumin, Cayenne, Paprika (or lots of pre-mixed chili powder)

Large tin black beans or one white cannellini and one black.

Tin corn

Tin stewed tomatoes

Carrots and mixed peppers as desired

Preparation Instructions:

Saute onions and garlic in a splash of oil and bit of water.  Add chopped carrots and peppers.  Cook until onions are soft.  Add spices – generous Tbsp of cumin and paprika (or 4 Tbsp chili powder).  Add a bit of cayenne to taste.  Add all the cans and let simmer for 20 min.

 Bannock Tacos – put chili on bannock and top with lettuce, cheese, sour cream, tomatoes.  Use salsa or hot sauce as desired.

Meat chile – fry ground meat  or chop up some mexican chorizo sausace  and fry with the onions and garlic and then proceed as described

Sheppard’s pie: put chili  in a casserole pan and top with mashed potatoes and grated cheddar cheese.  Bake for 30 minutes in the oven @ 350 degrees.

Put on toast for a sloppy Joe.

Put on a baked potato for a Chili Spud.

Tip:  Triple the recipe and freeze some for a busy day!  🙂

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