Ingredients
- 3 (15.5 oz.) cans black beans
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 2 Tbsp. vegetable oil
- 4 tsp. Watkins Chili Powder
- 1 tsp. Watkins Cumin
- 1/4 tsp. salt
- 1/2 tsp. Watkins Black Pepper
- 1 extra-large vegetable bouillon cube
- 2 (14.5 oz.) cans petite diced tomatoes with jalapeno peppers.
- 1 (12 oz.) pkg. meatless burger crumbles
Directions
Drain and rinse 2 cans black beans. Do not drain third can. Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder, cumin, pepper and salt. Sauté 3 minutes. Stir in diced tomatoes, meatless burger crumbles and bouillon cube, drained and un-drained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Serve with toppings such as sour cream, cheddar cheese and jalapenos.
