Interlude 2: Black Bean Chili

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We are again without good internet connection, but will soon update on our travels from Bad Boise to Portland and beyond. Until then, try this chili on a rainy summer day.

The Truck Camper life isn’t always ideal, but as Catholic Workers, we do know how to cook. Here’s one of our vegan recipes that can can be cooked in half an hour and on a two-burner range. Enjoy.

Truck Camper Black Bean Chili

Ingredients:

1 Onion, finely chopped

1 Bell Pepper, diced

1 Large can Black Beans

1 Large can Diced Tomatoes

1 can Whole Kernel Corn

2-5 Tbsp. Chili Powder, to taste

1 Package ready-made chili seasoning

2 Tbsp. Cumin

Dash of Black Pepper

Sriracha to taste

1 Tbsp. Garlic Powder

1 Cup White Rice

Directions:

Begin browning onions in large pot or wok with plenty of oil on medium-high heat. Add pepper after 4-5 min. While peppers are browning, add 1 and ⅓ cup water to rice in medium pan, bring to boil, then cover and simmer. Once peppers begin browning on edges, stir in all canned ingredients and then all seasonings. Reduce heat to medium and allow to stew until rice is cooked (20-25 min.). Serve over rice. Makes enough for 4 people.

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