Black Bean Chili - YUMMMM!

Matt got this from one of his teachers, and I'll try to remember all of the stuff I threw in the pot :)

3 cloves of garlic, minced
1 yellow onion
2 peppers (I used orange and red because that is what I had)
2 cans of black beans (do not drain)
2 cans of tomatoes or rotel (I used one of each)
2 cans of chicken (or real chicken if you've got it - make sure to cook it and then tear it apart)
Chicken broth (1 can - ish)
Olive oil
Chili powder (to taste)
Pepper (to taste)
Garlic powder (if you LOVE garlic)
Adobo seasoning (if your recipe turns out a bit bland)

Garnish - lime juice and cilantro

Rice - I prefer brown, but you can do whatever.

OK - olive oil, garlic - in to a large pot - saute for a minute or until you get your onions chopped.
Next - saute onions with oil and garlic, then add peppers.

When it starts to smell YUM - add all other ingredients.  I used probably 2-4 tablespoons of chili powder, and another tablespoon each of pepper, adobo, and garlic powder.  I also improvised with the chicken broth because...

Once this is all back to a boil, simmer for one hour (hence why I added the broth).

Cook your rice according to package directions.  My brown rice took about an hour to cook, so that is why I simmered the chili for an hour.

Add 1/2 cup of lime juice and stir.

Serve chili over rice and garnish with cilantro (or, if you are like me, banish cilantro in your house because of how GROSS it is).  It is really good (and calling it chili is kind of a loose term), and it will feed us for the entire week since no one wants to go grocery shopping this week!  Happy Eating and Merry Christmas!!!