Tuesday, December 11, 2007

Black Bean Chili with Rice

My Uncle Stuart, Aunt Marjie, and family lived in Puerto Rico for 5 years. I believe this recipe came from their time there. We like to use a beef sausage instead of the ground beef.

-Aunt Marjorie

1/2 lb. lean ground beef (or diced summer or beef sausage - we like Aidell's)
1-1/3 cup cooked black beans (I use 2 -15 oz cans black beans, rinsed)
1/2 cup diced green pepper (or any color)
1/2 cup chopped onion
1/2 cup sliced carrots
2 tsp. chili powder
1 clove minced garlic
1 bay leaf
1/8 tsp. ground red pepper
1-1/2 cups vegetable or tomato juice (V8 or 1 small can tomato sauce + 1/2 can water)
1-1/3 cups hot cooked rice

Cook beef in saucepan over medium heat, stirring to crumble. Add all ingredients except rice. Bring to a boil; simmer, uncovered 20-25 minutes. Remove bay leaf. Serve over hot rice. Makes 4 servings.

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