Black Bean Chili with Bacon is quick, cheap, and super cozy. It's a little bit smoky and full of healthy fiber plus the prosperity energy of black beans. It's an excellent one-pot winter dish.
Yield:4 servings 1x
5 slices bacon
1 small onion, chopped
2 large garlic cloves, minced
1cup chicken stock
3/4cup petite diced tomatoes with chiles
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
2 cans black beans, drain, not rinsed
Salt and pepper
1 tablespoon lime juice
Scallions for topping
Shredded cheddar cheese for topping
Sour cream for topping
Tortilla chips for dipping
Place a large pot over medium high heat, and cut your bacon into small pieces with scissors right over the pot. Let the bacon cook until it just starts to get crispy around the edges.
While the bacon is cooking, chop your onion and garlic. Add the onion to the pot and give it a stir. Cook for about five minutes or until the onions start to soften. Add the garlic and stir. Cook for about a minute or until you start to smell the garlic.
You'll probably have some lovely brown bits on the bottom of your pan by now. Add about half of your chicken brown, and scrape the bottom of the pan with your spoon to get all that flavor into your chili. Add the rest of the broth, the tomatoes and chiles, ketchup, Worcestershire, chili powder, and cumin, and stir it all together. Finally, stir in your beans.
Adjust the heat so that you have a lively simmer, and allow everything to cook together for about 10 minutes. Come back and taste for seasoning, then add salt and pepper as you like. Turn the heat off, and give it a squeeze of lime juice.
Scoop your chili into a bowl, top it with your favorite toppings.