Interlude 2: Black Bean Chili


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


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


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.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s