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Black Bean Potato Chili
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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 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).
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |