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Black Bean Potato Chili

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

Place the beans in a soup kettle or Dutch oven; add water to cover by

Printed from tasteofhome.com May 17, 2008

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Black Bean Potato Chili cont.

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).