Tuesday, April 17, 2012

Jhatpat Black Bean Chilli

You know those days when you don't want to spend too much time in the kitchen? I know what you are thinking! Isn't that everyday? For such days when I am not in a mood to cook something elaborate, I keep some ingredients handy that I can just put together quickly and serve an "instant" meal of sorts!

What would we do without canned goods? I definitely prefer dried beans soaked overnight for cooking as well as fresh tomatoes and herbs. But for those "am down in the dumps" days when you feel its a lot of effort to drag yourself off the couch, canned goods and instant mixes are the perfect solution. You have to be careful though - all those preservatives and high sodium content can prove to be quite harmful if used excessively. But once in a while, you are allowed to let things slide and take it easy :)

This black bean chilli is one such recipe, where all you do is open cans and rip open a packet!

Preparation & Cooking: 15 minutes                   Serves: 2-3


Canned Black Beans - 15.5 oz, rinsed
Diced Canned Tomatoes - 14.5 oz, pureed
Taco Seasoning Mix - 1 packet
Onion - 1 small, chopped
Sour Cream - 2 teaspoons
Salt - to taste
Sugar - a pinch
Oil - 1 tablespoon


  • Saute the onions in oil till the begin to brown.
  • Now add in the salt, sugar, black beans, tomato puree and taco seasoning.
  • Cover and let it cook on a low flame for 10 to 12 minutes.
  • Remove from flame and add sour cream.
A quick, delicious steam bowl of chilli is ready!

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