Here is a fast and easy recipe to make when you have nothing in the refrigerator and still need to make dinner. This is a yummy and tasty chili that can be used on top of brown rice, baked potato or cut up romaine lettuce leaves. What is most wonderful about this recipe is that it will last in the refrigerator for a few days for reheating and taking for lunch or using for another meal. It can also be frozen in a zip lock or plastic container and reheats well. The other idea is it can be cooked in the crock pot, rather than stove top, for a few hours on low.
Combine all ingredients in a pot or large saute pan
1 large onion – chopped
1 large sweet red pepper – chopped
1 cup of filtered water
1 large can organic diced tomatoes
2 cans organic black beans, rinsed
3 cloves of garlic minced
1 tsp sea salt
1 tsp hot sauce
1 tsp paprika
small can of tomato paste
Heat and simmer for at least 20 minutes or longer.
Different bean types
Salsa at the end (don’t cook it so that it remains flavorful)
Top with sliced avocado or guacamole