Thursday, June 9, 2011

Camper's Black Bean Chili

     If you can open a can you can make this chili.  I have made a similar recipe in my crock pot and thought it would be perfect for a quick and simple dutch oven meal.  What could be easier for camping than a 5 can chili?  The tomato paste gives it a cooked all day kind of flavor and the sour cream and cilantro give it a bite of freshness.  I cooked this in my 10 inch oven with 10 coals in a ring around the bottom and 20 on top.  The ingredients are already cooked so all you have to do is heat it up and serve yourself a big bowl of this warm, spicy chili and don't forget the can opener!

Camper's Black Bean Chili
2 14.5 oz. cans diced tomatoes with chilies
1 6 oz. can tomato paste
1 11 oz. can Mexican flavored corn, drained
1 28 oz. can or 2 15 oz. cans black beans, rinsed and drained
1/2 tsp cumin
Sour cream and fresh chopped cilantro for garnish

     Lightly oil or spray 10 or 12 inch dutch oven.
     Mix tomatoes, tomato paste, corn, beans and cumin in dutch oven.  Simmer for 25-30 minutes or until chili is heated through and bubbling.
     Garnish with sour cream and fresh chopped cilantro.  Serves 4-6.

Open a can and pour it in your dutch oven

Simmer for 25-30 minutes

The fresh cilantro really gives it a lift

No comments:

Post a Comment