This version of chili is extremely quick and easy to throw together. If necessary, this can be made entirely from pantry ingredients by substituting 3 Tb. onion flakes for fresh onion, 1/2 tsp. garlic powder for fresh garlic, and 1/2 tsp. cayenne pepper for the jalapeno.
1/2 medium yellow onion, finely chopped
2 large cloves garlic, minced
1 medium jalapeno, half of seeds and ribs discarded, minced
1 16 oz. can black beans, liquid reserved
1 16 oz. can chili beans, liquid reserved
1 16 oz. can petite diced tomatoes, liquid reserved
2 tsp. chili powder
1 tsp. ground cumin
salt and black pepper to taste
1/2 tsp. sugar (optional)
1. Heat oil in a medium saucepan. When hot, add onion and saute until onion turns translucent. Add garlic and jalapeno and saute until jalapeno softens. Stir in chili powder and cumin and continue stirring for 30 seconds.
2. Add both beans and the tomatoes as well as their liquid. Stir in salt and pepper, and taste. If the chili is too tart, add sugar. Bring to a boil, then lower heat and simmer 20 minutes.
3. Serve over macaroni, garnished as desired. Garnish options include shredded cheese, sour cream, salsa and cilantro.
