Black Bean Potato Chili
Although I was always interested in cooking, I never got a chance to do much of it until I got married. I used to only rely on cookbooks, but over time, I became more confident and started creating my own recipes. This is one I'm especially proud of. - Giovanna Garver, Paonia, Colorado12 ServingsPrep: 5 min. Cook: 3 hours 20 min. + standing
Ingredients
- 1 pound dried black beans
- 6 cups water
- 1 can (28 ounces) diced tomatoes, undrained
- 1 pound ground beef, cooked and drained
- 4 medium potatoes, peeled and cubed
- 2 medium onions, chopped
- 1 can (16 ounces) enchilada sauce
- 1 envelope chili seasoning
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon garlic powder
Directions
- Place the beans in a soup kettle or Dutch oven; add water to cover by
- 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat;
- cover and let stand for 1-4 hours or until beans are softened. Drain
- and discard liquid.
- Add 6 cups water to the beans; bring to a boil. Reduce heat; cover
- and simmer for 2 hours or until beans are almost tender. Add
- remaining ingredients. Cover and simmer for 1 hour or until soup
- reaches desired consistency. Yield: 12 servings (3 quarts).